GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA
The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h22m
Yield 6
Number Of Ingredients 19
Steps:
- To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
- Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
- Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
- Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.
Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g
JICAMA, ZUCCHINI AND RED PEPPER SALAD
Toss a fresh and colorful salad in minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients.
- In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
- Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.
Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
GREEK SALAD WITH ZUCCHINI, FETA, AND TOMATOES
This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
- Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
- In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
- Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.
Nutrition Facts : Calories 364 g, Fat 20 g, Fiber 6 g, Protein 12 g
ZUCCHINI AND PEPPER SALAD
Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.
Provided by CatlingMex
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
- Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
- Stir together zucchini, peppers, and onion.
- In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
- Pour dressing over veggies and toss gently.
- Cover and chill a few hours or overnight.
- Stir before serving with a slotted spoon so that the excess dressing runs off.
SAUTEED ZUCCHINI AND ROASTED RED PEPPERS
This is really easy to add other vegetables to, like broccoli or green beans, and is a super-easy side dish.
Provided by mplsgirl
Categories Vegetable
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice the red peppers into strips.
- Pour the oil into a skillet and heat over med-high heat.
- Add zucchini and sauté until tender, about 4 minutes.
- Add lemon juice and red pepper strips and sauté 1-2 more minutes.
Nutrition Facts : Calories 24.8, Fat 0.2, Sodium 12, Carbohydrate 6, Fiber 1.4, Sugar 2.6, Protein 1.5
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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