GREEK PASTA SALAD FOOD NETWORK RECIPES

Name: Greek Pasta Salad with Feta and Olives
Cook time: 30 min
Total time: 30 min
Yield: 4-6
Ingredients: Kosher salt and freshly ground black pepper; 1/3 cup olive oil; 2 tablespoons red wine vinegar; 1 small shallot, minced; 1 teaspoon dried oregano; 8 ounces dried ziti; 1 cup chopped cucumber; 1/2 cup crumbled feta; 1/4 cup chopped flat-leaf parsley; 1/4 cup pitted Kalamata olives, chopped; 2 medium vine-ripe tomatoes, chopped

GREEK PASTA SALAD WITH FETA AND OLIVES - FOOD NETWORK

Greek Pasta Salad with Feta and Olives - Food Network image

Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Yield 4-6

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 teaspoon dried oregano
8 ounces dried ziti
1 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped flat-leaf parsley
1/4 cup pitted Kalamata olives, chopped
2 medium vine-ripe tomatoes, chopped

Steps:

Bring a large pot of salted water to a boil.
Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GREEK SALAD RECIPE | INA GARTEN | FOOD NETWORK

Greek Salad Recipe | Ina Garten | Food Network image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Total Time 50 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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