Mediterranean Penne Pasta Salad Recipes

PENNE PASTA SALAD

Penne Pasta Salad image

I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) penne pasta
1 cup quartered cherry tomatoes
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 bottle (8 ounces) Italian salad dressing
1/2 teaspoon coarsely ground pepper
1/4 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning

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.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

MEDITERRANEAN PENNE PASTA SALAD

Mediterranean Penne Pasta Salad image

Make and share this Mediterranean Penne Pasta Salad recipe from Food.com.

Provided by newfie wanna be

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups penne pasta
2 (10 ounce) jars marinated artichoke hearts, drained with liquid reserved
2 cups packed fresh spinach, shredded
1/4 red onion, thinly sliced
1 (8 ounce) can chickpeas, drained and rinsed
2/3 cup reserved artichoke liquid
2 tablespoons wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash hot pepper sauce
1/4 cup fresh parsley, chopped (optional)

Steps:

1. In a large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
2. In a large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
3. Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.

Nutrition Facts : Calories 327.1, Fat 6.4, SaturatedFat 0.9, Sodium 375, Carbohydrate 62.4, Fiber 15.9, Sugar 1.2, Protein 8.9

MEDITERRANEAN PASTA SALAD

Mediterranean Pasta Salad image

I found this my latest Cookbook Digest (which says this is in a cookbook called "Secrets of Light Latin Cooking") and tried it immediately. I used feta cheese instead of goat cheese and it tasted great to me.

Provided by Soup Fly

Categories Penne

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

7 ounces penne pasta, cooked al dente and cooled
8 ounces cherry tomatoes, cut into quarters
4 ounces goat cheese (I used feta)
20 black olives
basil, finely chopped,to taste
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 tablespoons water
1 pinch sugar
salt and pepper

Steps:

Mix cold pasta with tomatoes, cheese, olives and basil.
Mix dressing ingredients together.
Pour dressing over pasta.

Nutrition Facts : Calories 387.2, Fat 18.7, SaturatedFat 7.3, Cholesterol 22.4, Sodium 315.4, Carbohydrate 45.9, Fiber 6.9, Sugar 4, Protein 10.6

MEDITERRANEAN PENNE SALAD

Mediterranean Penne Salad image

A delicious pasta salad that I have been preparing (or an adaption of it - it usually varies according to what's in the fridge) for many years. This recipe is a slightly adapted version from the Swiss cooking magazine 'Betty Bossy', June/July 1998 edition.

Provided by tigerduck

Categories Penne

Time 30m

Yield 1 pasta salad, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon French mustard
3 tablespoons white balsamic vinegar
2 tablespoons white wine vinegar
1 dl olive oil (3 3/8 fl.oz. )
3 tablespoons of fresh mint (or a mixture) or 3 tablespoons fresh basil, finely chopped (or a mixture)
1/4 teaspoon salt
pepper, freshly ground
160 g mozzarella cheese, in cubes (nearly 6 ounces)
300 g penne rigate (10-11 ounces)
2 zucchini (ca. 400g or ca. 14 ounces)
100 g dry-cured ham, sliced (3 1/2 ounces)
1 tablespoon olive oil
200 g cherry tomatoes (7 ounces)

Steps:

DRESSING: Mix all ingredients until and including the pepper. Marinate the mozarella cubes in the dressing for 15 minutes.
PASTA: Cook penne in plenty of saltwater until done. Drain. Rinse with cold water. Put aside.
Use a potato peeler to slice zucchini lengthwise (or cut them lengthwise and fry in a grill pan or skillet and cut into bite-size pieces). Heat olive oil in frying pan. Fry zucchini with the dry-cured ham for 1 minute. Let cool, then add to the dressing.
Half the cherry tomatoes and season cut sides with salt and pepper. Add to the dressing.
Carefully mix in the cooked pasta and let the flavours mingle for 15 minutes or more.
Serve at room temperature.

Nutrition Facts : Calories 495.8, Fat 15.2, SaturatedFat 6.5, Cholesterol 44.6, Sodium 793.8, Carbohydrate 63.5, Fiber 4.7, Sugar 5.4, Protein 26.2

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