Penne Pasta Salad Greek Style Recipes

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
• Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
• Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

Steps:

• Combine all the dressing ingredients except the cheeses in a bowl and set aside.
• Combine pasta, peppers , tomato, and onion in another bowl.
• Pour dressing over pasta mix, add feta and mix well.
• Top with Parmesan cheese.
• Cool and refrigerate 4-5 hours to blend the flavours.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes.
• Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute. Remove from the heat and stir in the arugula and oregano until wilted. Season with salt and pepper. Top with the feta and drizzle with olive oil.

Steps:

• Cook pasta according to package directions (without butter or oil), drain and set aside.
• Coat a large skillet with cooking spray.
• Add olive oil and heat over medium-high heat until oil sizzles.
• Add pine nuts and garlic.
• Cook and stir until pine nuts are golden brown, about 3 minutes.
• Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
• Add spinach mixture to pasta and toss until combined.
• Serve pasta sprinkled with feta cheese and black or green olives.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
• In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
• In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.