Greek Pasta Salad
Σαλάτα ζυμαρικών
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2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Ladolemono Dressing
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
Enjoy!
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6 OF THE BEST PASTA SALAD RECIPES | YOU WILL WANT TO MAKE EVERY ONE OF THESE RECIPES! | COOK WITH US
6 OF THE BEST PASTA SALAD RECIPES | YOU WILL WANT TO MAKE EVERY ONE OF THESE RECIPES! | COOK WITH US
Cowboy Pasta Salad:
Strawberry Fields:
Bunkey Pasta:
Pasta
Chicken-marinated in Kraft roasted garlic
chopped artichokes
cucumbers
Feta
More Kraft Roasted garlic
Add olives, tomatoes, and red onion if you like!
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Mexican Street Corn:
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Tortellini Antipasto Salad
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Tortellini Pasta Salad
Tortellini Pasta Salad
This Tortellini Pasta Salad is a delicious side dish or a hearty dinner! It’s loaded with tasty ingredients like cheese tortellini, Genoa salami, cheese, and veggies all tossed in a zesty homemade Italian dressing.
Ingredients:
12 ounces uncooked cheese tortellini
1 English cucumber, sliced into ½-inch rounds, then quartered
1 cup cherry tomatoes, cut in half
14 ounce can of 5-7 count artichoke hearts, quartered
8 ounces cheese of your choice
1 cup Genoa salami, cut into ½ inch cubes
½ cup whole pitted kalamata olives
½ cup jarred sliced golden pepperoncini, drained
½ cup red onion, chopped
1/3 cup fresh parsley, chopped
1/4 cup basil
1/4 cup oregano
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon juiced
3-4 cloves minced garlic
1 teaspoon salt and pepper
Antipasto Pasta
On Simply Delicious Living with Maryann, host Maryann Ridini Spencer serves up delectable pasta dish made with classic Italian antipasto ingredients. PRINT OUT of THIS RECIPE & MORE at:
Simply Delicious Living with Maryann™ is a FUN and Enchanting journey serving up simply delicious recipes and dedicated to all things home, hearth and joyous living!
©Maryann Ridini Spencer
ANTIPASTO PASTA
Ingredients
4 c. of Fusilli pasta
1½ c. of Feta chunks
1 c. of chopped artichokes (defrosted and/or in oil)
½ c. sundried tomatoes (chopped, in oil)
½ c. chopped Greek olives (diced)
2 scallion stalks (diced)
¼ c. white onion (diced)
¼ c. lemon juice
2-3 T. extra virgin olive oil
1 ½ T. of balsamic vinegar
salt and lemon pepper to taste (optional)
Instructions
Cook pasta according to package directions.
Drain and place pasta in a serving bowl.
Add in scallions, Feta chunks, Greek olives, artichokes, sundried tomatoes, white
onion.
Add in lemon juice, olive oil and balsamic vinegar.
Add in salt and lemon pepper to taste.
Serve hot or cold.
Notes: Serve Antipasto Pasta with chicken or salmon (in the pasta and/or serve Antipasto Pasta as a side dish). Enjoy!
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