Best 4 Spaghetti Salad With Tomatoes Feta And Pesto Sauce Can Be Gf Recipes

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**Indulge in a Flavorful Journey with Spaghetti Salad: A Trio of Delights Awaits**

Prepare to tantalize your taste buds with a culinary adventure featuring three extraordinary spaghetti salad recipes. Embark on a voyage of flavors as we explore a classic spaghetti salad, a refreshing Greek-inspired version, and a unique pesto-infused delight. Each recipe promises a harmonious blend of textures and tastes that will leave you craving for more. From the zesty tang of tomatoes and feta to the aromatic basil pesto, these salads offer a symphony of flavors that cater to diverse palates. Get ready to elevate your next gathering or meal with these culinary masterpieces, where simplicity meets excellence.

Let's cook with our recipes!

MEDITERRANEAN PESTO PASTA SALAD RECIPE



Mediterranean Pesto Pasta Salad Recipe image

This easy Mediterranean pesto pasta salad recipe comes together in minutes and is perfect to go along with that summer BBQ! It's loaded with lots of delicious ingredients, like basil pesto, black olives, sun-dried tomatoes, artichokes and feta. It's sure to disappear fast!

Provided by Dawn | Girl Heart Food

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 13

12 ounces dried rotini pasta (about 3/4 pound or 4 cups of dried pasta)
1 tablespoon olive oil
3/4 to 1 cup basil pesto (depending on how much sauce you want)
1/3 cup red wine vinegar (or to taste)
1/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1/3 cup chopped sun-dried tomatoes in oil (tomatoes drained from oil)
1/3 cup kalamata olives (pitted and sliced or roughly chopped)
1/3 cup marinated artichoke hearts (drained and roughly chopped)
1/4 cup minced fresh chives
2 to 3 cups baby arugula (loosely packed (about 2 to 3 handfuls))
1/2 cup cubed feta cheese (or you can crumble if you prefer)

Steps:

  • Cook pasta according to package instructions (a little more than al dente as pasta will firm up as it cools). Drain well and toss with olive oil (to prevent noodles from sticking together) and spread out onto a baking sheet to cool while you're preparing remainder of ingredients. OR, in a pinch, drain, rinse with cold water and drain again.
  • Place cooked pasta in a large bowl, stir in pesto (start with 3/4 cup). Then stir in red wine vinegar, salt, black pepper, crushed red pepper flakes, sun-dried tomatoes, olives, marinated artichoke hearts and chives. Note: if you want things more saucy, stir in remaining 1/4 cup of basil pesto.
  • Stir in arugula.
  • Finally, stir in feta. Serve and enjoy!

TOMATO FETA PASTA SALAD



Tomato Feta Pasta Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

TOMATO SALAD SPAGHETTI



Tomato Salad Spaghetti image

To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them.

Provided by JackieOhNo

Categories     Spaghetti

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 tablespoons garlic, minced
3 lbs tomatoes, very ripe, coarsely chopped with liquid reserved
1/2 cup fresh basil, coarsely chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
fresh ground black pepper (to taste)
1 lb spaghetti
freshly grated parmesan cheese (to taste)

Steps:

  • In a small skillet, over medium-low heat, heat 1 T. of the oil. Add garlic and cook; stirring constantly, for about 3 minutes. Do not brown. Transfer to a large bowl.
  • To the garlic in the bowl, add the tomatoes and their liquid, the remaining 3 T. olive oil, basil, vinegar, salt and pepper; mix well. Let stand for 1 hour for flavors to blend.
  • Just before you are ready to serve, cook spaghetti according to package directions; drain. Turn into a large pasta bowl, add the sauce, and toss to coat. Add Parmesan cheese to taste and serve.

Nutrition Facts : Calories 407.8, Fat 10.6, SaturatedFat 1.5, Sodium 210.7, Carbohydrate 66.6, Fiber 5.3, Sugar 8, Protein 12.2

SPAGHETTI PASTA SALAD



Spaghetti Pasta Salad image

My family loves this salad as either a main meal or a side dish. We especially enjoy making it during the hot summer months, using fresh ingredients right out of our garden. It looks terrific with all the different colors!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 15-20 servings.

Number Of Ingredients 11

12 ounces thin spaghetti
1 cup shredded part-skim mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1/2 cup diced tomato
1/2 cup chopped onion
1/2 cup chopped cucumber
1/4 cup sliced ripe olives
1 avocado, peeled and diced, optional
1 bottle (8 ounces) Italian salad dressing

Steps:

  • In a large saucepan, cook spaghetti according to package directions. Meanwhile in a large salad bowl, add the cheese, pepperoni, ham, green pepper, tomato, onion, cucumber and olives. Add avocado if desired. , Rinse pasta with cold water; drain well. Place on top of salad ingredients. Drizzle with salad dressing: toss lightly to coat. Chill until serving.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • For the best flavor, use ripe, juicy tomatoes.
  • If you don't have fresh basil on hand, you can use dried basil. Just be sure to use half the amount, as dried basil is more concentrated.
  • To make a gluten-free version of this salad, use gluten-free pasta and gluten-free pesto sauce.
  • This salad is best served chilled, so be sure to refrigerate it for at least an hour before serving.

Conclusion:

This spaghetti salad with tomatoes, feta, and pesto sauce is a delicious and easy-to-make dish that is perfect for summer gatherings. It is also a great way to use up leftover spaghetti. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or potluck.

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