Rotini With Peppers Onions And Feta Recipes

ROTINI PASTA SALAD

Rotini Pasta Salad image

This pasta salad is perfect for entertaining, picnics, potlucks, or just every day at home. The flavors are fresh, delicious, and perfect for a flavorful lunch, or dinner side.

Provided by Kimber

Number Of Ingredients 10

Ingredients

16 oz rotini pasta ((1 box))
4 oz cheddar cheese (cubed)
4 oz mozzarella cheese (cubed)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 cup cherry tomatoes (halved)
1/2 cup red onion (finely diced)
8 oz pepperoni slices (quartered)
1 cup Italian dressing ((see note))
1/4 cup fresh basil (chopped)

Steps:

Cook the pasta per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil.
Pour the dressing over the salad and toss to coat.
Serve immediately or chill, then toss before serving. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 356 kcal, Carbohydrate 33 g, Protein 14 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 649 mg, Fiber 1 g, Sugar 4 g

ROTINI WITH PEPPERS, ONIONS, AND FETA

Rotini with Peppers, Onions, and Feta image

Categories Cheese Onion Pasta Pepper Sauté Winter Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

Ingredients

2 large onions (1 1/2 lb total), halved lengthwise and cut lengthwise into 1/4-inch strips
3 large red bell peppers (1 1/2 lb total), cut lengthwise into 1/4-inch strips
1 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
12 oz rotini or fusilli (short corkscrew pasta)
1/4 cup chopped fresh dill
5 oz feta, crumbled (1 cup)

Steps:

Cook onions, bell peppers, anchovy paste, salt, and pepper in oil in a 4- to 6-quart heavy pot over moderately high heat, covered, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove lid and cook, stirring occasionally, until onions are golden, 10 to 15 minutes more.
While onions are browning, cook rotini in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1 cup pasta cooking water, then drain pasta in a colander. Cook pasta with onion mixture in pot over high heat, tossing and adding enough reserved cooking water to keep pasta moist, 1 minute.
Transfer pasta to a serving bowl and toss with dill, two thirds of feta, and salt and pepper to taste. Sprinkle remaining feta on top.

ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS

Rotini with Roasted Peppers, Spinach and Pine Nuts image

Categories Nut Pasta Vegetarian Quick & Easy Parmesan Pine Nut Spinach Bell Pepper White Wine Bon Appétit

Yield Makes 4 (appetizer) or 2 (main-course) servings

Number Of Ingredients 14

Ingredients

2 red bell peppers
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
1 tablespoon olive oil
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/4 cups canned low-salt chicken broth
3/4 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper
1 10-ounce bag spinach leaves, stems removed, leaves chopped
1/2 pound rotini pasta
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup pine nuts, toasted

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

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