GREEK PASTA SALAD WITH FETA AND OLIVES
Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
OLIVE AND FETA PASTA
I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.
Provided by MISSSMEW2
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
- Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
PASTA WITH GREENS, OLIVES, AND FETA
This recipe uses penne pasta, but any will do, even spaghetti. The greens can be spinach, mustards, kale, broccoli rabe, or a mixture. Remove any thick stems. Spinach can be left whole; other greens should be cut into 1-inch strips. Adapted from "Bon Appetit" magazine.
Provided by threeovens
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine parsley, lemon peel, and garlic; set aside.
- Bring a large pot of salted water to a boil; add greens and cook just until tender, about 1 to 6 minutes depending on type of green.
- Use a skimmer or slotted spoon to transfer greens to a colander to drain.
- Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
- Return pasta to the large pot, add greens, 3 tablespoons oil and toss to coat; stir in olives, feta, and enough reserved cooking liquid to moisten.
- Season with salt and pepper; transfer to a serving bowl.
- Drizzle with remaining olive oil and sprinkle with parsley mixture.
Nutrition Facts : Calories 350.6, Fat 16.3, SaturatedFat 3.8, Cholesterol 11.1, Sodium 225.3, Carbohydrate 46.8, Fiber 6.8, Sugar 0.6, Protein 6.2
PASTA WITH TOMATOES, GREEN BEANS & FETA
Make and share this Pasta With Tomatoes, Green Beans & Feta recipe from Food.com.
Provided by Dancer
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start a large pot of water to boil with 1 tbsp.
- salt.
- While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
- Add feta.
- Let sit at room temperature 15 minutes or longer.
- Taste and adjust seasonings.
- Add pasta to boiling water.
- Cook 5 minutes.
- Add beans.
- Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
- Drain, toss with tomato mixture and serve.
- The tomato mixture, without the herbs, can be made hours ahead.
- Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.
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