Mediterranean Garbanzo Salami Salad Recipes

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ITALIAN PASTA SALAD RECIPE



Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 18

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

  • Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
  • In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
  • In a small bowl or measuring cup, mix the dressing ingredients together.
  • Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

MEDITERRANEAN GARBANZO SALAMI SALAD



Mediterranean Garbanzo Salami Salad image

For the dressing adjust amount to taste, if you like lots of dressing then double the ingredients. Cooked shrimp can be subbed for the dried salami if desired.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 17

7 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano (or to taste)
1 teaspoon minced fresh garlic (no more than 1 teaspoon fresh, or use garlic powder)
1 -2 tablespoon grated parmesan cheese (or to taste)
2 teaspoons sugar
salt and pepper
7 cups arugula or 7 cups romaine lettuce
1 (15 ounce) can garbanzo beans (rinsed and well drained)
1 small cucumber (peeled and chopped into about 1/2-inch pieces)
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
2 cups cherry tomatoes
3 ounces dry italian salami, sliced into thin strips (Genoa salami is good to use)
1 cup kalamata olive (or use canned pitted black or green olives)
1/2 cup crumbled feta cheese (or to taste)
salt and pepper

Steps:

  • In a processor blend all ingredients together until well blended (starting with amounts listed then adjusting ingredients to taste).
  • In a large bowl combine all salad ingredients with the 1/2 cup feta cheese (or to taste).
  • Pour the dressing over; toss to coat then season with salt and pepper.
  • Transfer to a large serving bowl, sprinkle with more feta cheese if desired.

Nutrition Facts : Calories 546.5, Fat 38.1, SaturatedFat 9.1, Cholesterol 32.9, Sodium 1098.4, Carbohydrate 41.4, Fiber 8.7, Sugar 9.6, Protein 14

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

CRISPY SALAMI SALAD



Crispy Salami Salad image

I tore this out of a magazine, though can't remember which. I make this as a side to my "Anything Goes Calzone" (#310100). A good balsamic really makes this recipe outstanding.

Provided by hollyberry117

Categories     Vegetable

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 6

1/4 lb thinly sliced salami
6 tablespoons extra virgin olive oil
1 (6 ounce) package portobello mushroom caps, gills scraped
1 (9 ounce) bag mixed greens
1 tablespoon balsamic vinegar
salt and pepper

Steps:

  • In a large skillet, cook the salami over medium heat until just browned, about 3 minutes per batch; drain on paper towels.
  • In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning until tender, about 8 minutes; thinly slice and transfer to a large bowl.
  • Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.

Nutrition Facts : Calories 261.8, Fat 26.7, SaturatedFat 5.6, Cholesterol 20.2, Sodium 326.8, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 4.9

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