Best 11 Penne Pasta Salad Greek Style Recipes

GREEK PASTA SALAD WITH FETA AND OLIVES

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.

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.

"GREEK SALAD" PENNE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes.
• Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute. Remove from the heat and stir in the arugula and oregano until wilted. Season with salt and pepper. Top with the feta and drizzle with olive oil.

GREEK YOGURT PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
• Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

EASY GREEK PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

GREEK PASTA SALAD

Steps:

• Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
• Meanwhile, in a large bowl, whisk together the olive oil, vinegar, lemon juice, salt, black pepper, and dried oregano. Add the tomatoes and red onions, and let sit for 10 minutes. Add the cooled pasta, cucumbers, olives, capers, and herbs. Mix well to combine and dress the pasta.
• Top with crumbled feta cheese.

VEGETARIAN GREEK PASTA SALAD

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
• In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
• In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

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.

PENNE PASTA SALAD GREEK STYLE

Steps:

• Combine all the dressing ingredients except the cheeses in a bowl and set aside.
• Combine pasta, peppers , tomato, and onion in another bowl.
• Pour dressing over pasta mix, add feta and mix well.
• Top with Parmesan cheese.
• Cool and refrigerate 4-5 hours to blend the flavours.

GREEK PENNE PASTA (6 WW POINTS)

Steps:

• Cook pasta according to package directions (without butter or oil), drain and set aside.
• Coat a large skillet with cooking spray.
• Add olive oil and heat over medium-high heat until oil sizzles.
• Add pine nuts and garlic.
• Cook and stir until pine nuts are golden brown, about 3 minutes.
• Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
• Add spinach mixture to pasta and toss until combined.
• Serve pasta sprinkled with feta cheese and black or green olives.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.