Best 3 Pioneer Womans Pasta Salad With Tomatoes Zucchini And Feta Recipes
Indulge in the vibrant flavors of summer with Pioneer Woman's Pasta Salad, a delightful combination of fresh ingredients that creates a refreshing and flavorful dish. This salad features a medley of colorful grape or cherry tomatoes, tender zucchini, crisp red onion, tangy feta cheese, and aromatic fresh basil, all tossed in a zesty dressing made with red wine vinegar, olive oil, lemon juice, and a touch of dried oregano. The recipe includes two variations: a classic version with rotini pasta for a hearty and satisfying meal, and a lighter option using angel hair pasta for a delicate and refreshing twist. Additionally, there are helpful tips and suggestions for customizing the salad to your liking, such as adding grilled chicken or shrimp for a protein boost or experimenting with different types of pasta and vegetables. Get ready to tantalize your taste buds with this vibrant and flavorful pasta salad, perfect for summer gatherings, potlucks, or a light and refreshing meal any day of the week.
Let's cook with our recipes!
PASTA SALAD WITH TOMATOES, ZUCCHINI, AND FETA
Steps:
- Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving. *Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.
PIONEER WOMAN'S PASTA SALAD WITH TOMATOES, ZUCCHINI AND FETA
I found this recipe on Pioneer Womans website...........it's great! Best pasta salad I have ever made.
Provided by linguinelisa
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook bowtie pasta in boiling, salted water until al dente, about 10 minutes. Drain and rinse. Add olive oil and lemon juice, salt and pepper. Pioneer Woman says DO NOT UNDERSALT! Toss and then add zucchini, tomatoes, parsley and feta cheese. Toss.
- Add more of whatever you think it needs. PW says she likes to go heavy on the feta. Squeeze in a little more lemon juice and/or drizzle in a little more olive oil if it looks like it needs more moisture. Cover and refrigerate a few hours before serving.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
Tips:
- Prep your veggies ahead of time. This will save you time when you're ready to assemble the salad. You can chop the zucchini, tomatoes, and cucumber the night before or even a few days in advance. Just store them in airtight containers in the refrigerator.
- Use fresh herbs if you have them. Fresh basil, oregano, and parsley will add a lot of flavor to the salad. If you don't have fresh herbs, you can use dried herbs, but be sure to use less since they're more concentrated.
- Don't overcook the pasta. Al dente pasta is the best choice for pasta salad because it will hold its shape and won't get mushy. Cook the pasta according to the package directions, but be sure to drain it a few minutes before the recommended time.
- Let the salad cool completely before serving. This will help the flavors to meld and the pasta to absorb the dressing. You can make the salad up to a day in advance and store it in the refrigerator. Just be sure to bring it to room temperature before serving.
Conclusion:
Pioneer Woman's Pasta Salad with Tomatoes, Zucchini, and Feta is a delicious and refreshing side dish that's perfect for summer gatherings. It's packed with fresh vegetables, herbs, and feta cheese, and the tangy dressing is simply irresistible. With a few simple tips, you can make this salad even better. So next time you're looking for a new pasta salad recipe, give this one a try. You won't be disappointed!
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