Mediterranean Penne Salad Recipes

ITALIAN PASTA SALAD RECIPE

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.

MEDITERRANEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES

Steps:

• In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
• Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
• Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

PENNE PASTA SALAD

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.

MEDITERRANEAN PENNE PASTA SALAD

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.

MEDITERRANEAN-STYLE PENNE

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.

MEDITERRANEAN PENNE SALAD

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.

MEDITERRANEAN PENNE

Steps:

• In a large pot, cook penne according to package directions.
• (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
• In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
• Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
• Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
• Cook an additional 2 to 3 minutes, or until feta begins to melt.
• Top each serving with freshly grated Parmesan cheese.