Best 6 Fusilli With Roasted Red Peppers Feta And Herb Dressing Recipes

FETA & HERB "GREEK SALAD" PENNE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
• Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
• Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
• Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS

Steps:

• Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

ROASTED FETA WITH OLIVES AND RED PEPPERS

Steps:

• Preheat broiler.
• Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
• Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
• Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

FUSILLI WITH ROASTED RED PEPPERS, GORGONZOLA AND HERB DRESSING

Steps:

• DRESSING:.
• Place all ingredients in a jar with lid.
• Close lid tightly and shake until well blended.
• SALAD or SIDE DISH:.
• In a large pot of lightly salted water, cook pasta according to pkg directions.
• While pasta is cooking, soak red onion in ice water to mellow its flavor.
• Drain cooked pasta and place in large bowl.
• Drain onions and pat dry, add to pasta.
• Add dressing, olives, roasted peppers, red pepper flakes and gorgonzola to warm pasta and toss.
• Serve at room temperature, also, very good the following day!

FUSILLI WITH ROASTED RED PEPPER SAUCE

Steps:

• In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
• Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
• In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.