Mediterranean Penne Pasta Salad Recipes

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MEDITERRANEAN PENNE PASTA SALAD

Make and share this Mediterranean Penne Pasta Salad recipe from Food.com.

Provided by newfie wanna be

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12



Mediterranean Penne Pasta Salad image

Steps:

  • 1. In a large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
  • 2. In a large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
  • 3. Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.

Nutrition Facts : Calories 327.1, Fat 6.4, SaturatedFat 0.9, Sodium 375, Carbohydrate 62.4, Fiber 15.9, Sugar 1.2, Protein 8.9

3 cups penne pasta
2 (10 ounce) jars marinated artichoke hearts, drained with liquid reserved
2 cups packed fresh spinach, shredded
1/4 red onion, thinly sliced
1 (8 ounce) can chickpeas, drained and rinsed
2/3 cup reserved artichoke liquid
2 tablespoons wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash hot pepper sauce
1/4 cup fresh parsley, chopped (optional)

MEDITERRANEAN PASTA SALAD

I found this my latest Cookbook Digest (which says this is in a cookbook called "Secrets of Light Latin Cooking") and tried it immediately. I used feta cheese instead of goat cheese and it tasted great to me.

Provided by Soup Fly

Categories     Penne

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10



Mediterranean Pasta Salad image

Steps:

  • Mix cold pasta with tomatoes, cheese, olives and basil.
  • Mix dressing ingredients together.
  • Pour dressing over pasta.

Nutrition Facts : Calories 387.2, Fat 18.7, SaturatedFat 7.3, Cholesterol 22.4, Sodium 315.4, Carbohydrate 45.9, Fiber 6.9, Sugar 4, Protein 10.6

7 ounces penne pasta, cooked al dente and cooled
8 ounces cherry tomatoes, cut into quarters
4 ounces goat cheese (I used feta)
20 black olives
basil, finely chopped,to taste
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 tablespoons water
1 pinch sugar
salt and pepper

MEDITERRANEAN PENNE SALAD

A delicious pasta salad that I have been preparing (or an adaption of it - it usually varies according to what's in the fridge) for many years. This recipe is a slightly adapted version from the Swiss cooking magazine 'Betty Bossy', June/July 1998 edition.

Provided by tigerduck

Categories     Penne

Time 30m

Yield 1 pasta salad, 4 serving(s)

Number Of Ingredients 13



Mediterranean Penne Salad image

Steps:

  • DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.
  • PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.
  • Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces). Heat olive oil in frying pan. Fry zucchini with the dry-cured ham for 1 minute. Let cool, then add to the dressing.
  • Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.
  • Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
  • Serve at room temperature.

Nutrition Facts : Calories 495.8, Fat 15.2, SaturatedFat 6.5, Cholesterol 44.6, Sodium 793.8, Carbohydrate 63.5, Fiber 4.7, Sugar 5.4, Protein 26.2

1 tablespoon French mustard
3 tablespoons white balsamic vinegar
2 tablespoons white wine vinegar
1 dl olive oil (3 3/8 fl.oz. )
3 tablespoons of fresh mint (or a mixture) or 3 tablespoons fresh basil, finely chopped (or a mixture)
1/4 teaspoon salt
pepper, freshly ground
160 g mozzarella cheese, in cubes (nearly 6 ounces)
300 g penne rigate (10-11 ounces)
2 zucchini (ca. 400g or ca. 14 ounces)
100 g dry-cured ham, sliced (3 1/2 ounces)
1 tablespoon olive oil
200 g cherry tomatoes (7 ounces)

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