Confetti Greek Pasta Salad Recipes

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

ITALIAN CONFETTI PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse in cold water, and drain.
• In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

GREEK PASTA SALAD I

Steps:

• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

GREEK CONFETTI PASTA SALAD

Steps:

• Boil pasta for 9-10 minutes, drain.
• Peel rind from cucumber, cut cucumber in half lengthwise, and then chop into cubes.
• Seed peppers, and then dice.
• Mix all ingredients together.
• Stir in "Kraft" greek feta dressing.
• Chill for 1-2 hours.
• Optional: Garnish the salad with black olives and crumbled feta cheese to taste.

CONFETTI GREEK PASTA SALAD

Steps:

• For Salad Dressing:.
• Good Seasons Garlic & Herb Dressing prepared to package directions except:.
• substitute 1/2 cup flax seed oil for regular oil if you have it.
• Add 1-2 teaspoons of finely ground black pepper.
• Add 1 large clove of garlic sliced very thinly and diced finely.
• Omit 3 Tablespoons of water.
• Use Pompeian Red Wine Vinegar. It makes all the difference!
• To begin:
• Cook pasta Al Dente, rinse and drain well!
• Lubricate pasta with dressing to taste.
• Dust with parmesean and Poppy Seeds; toss well.
• Add Peppers and onions and toss.
• Add Feta and toss!
• Taste and adjust seasonings:).
• Refrigerate overnight so flavors can mingle.
• Note: This is very good with whole wheat pasta, and any garden veggie you can imagine. Olives too.