Best 5 Spiced Pasta Avocado And Onion Feta Salad Recipes

**Discover a symphony of flavors with the Spiced Pasta Avocado and Onion Feta Salad.** This tantalizing dish is a culinary journey through the Mediterranean, harmoniously blending the richness of avocado, the tanginess of feta cheese, and the aromatic warmth of spiced pasta. Embark on a culinary adventure with three variations of this delightful salad, each offering its unique charm. Explore the classic combination of avocado, onion, and feta, elevated with a drizzle of tangy lemon-tahini dressing. Indulge in the vibrant flavors of roasted red pepper and sun-dried tomato, perfectly complementing the creamy avocado and tangy feta. Finally, experience a burst of freshness with the addition of crisp cucumber and cool mint, a refreshing twist on this Mediterranean classic. Get ready to tantalize your taste buds with this versatile salad that caters to various dietary preferences, including vegetarian, vegan, and gluten-free options.

Let's cook with our recipes!

AVOCADO FETA SALAD

Avocado Feta Salad image

A personal favorite. Adjust the feta to personal taste.

Provided by Jonathan Shields

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

3 cups cubed avocado
¼ cup olive oil
3 tablespoons lime juice
2 tablespoons lemon juice
6 cloves garlic, crushed
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup diced feta cheese

Steps:

Place avocado cubes in a bowl.
Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.4 g, Cholesterol 14 mg, Fat 33.4 g, Fiber 7.7 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 665.1 mg, Sugar 1.8 g

PASTA WITH FETA AND GREEN OLIVES

Pasta With Feta and Green Olives image

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Provided by Yasmin Fahr

Categories easy, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound dried cavatappi, fusilli or other short, curly noodle
1/3 cup olive oil
12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
1 garlic clove, grated or minced
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1/2 teaspoon red-pepper flakes, plus more as desired
1/2 to ¾ cup loosely crumbled or cubed feta, depending on preference
Black pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

SPICED PASTA, AVOCADO AND ONION-FETA SALAD

Spiced Pasta, Avocado and Onion-Feta Salad image

Provided by Molly O'Neill

Categories pastas, project, salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 25

Ingredients

1 pound fusilli
2 jalapenos, seeded and minced
2 teaspoons olive oil
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
6 medium red onions, peeled and cut into 1/8-inch slices
1 tablespoon olive oil
1/2 cup crumbled feta
Kosher salt and freshly ground pepper to taste
3 red and 3 yellow bell peppers, roasted, peeled, seeded and cut into 1/4-inch strips
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste
3 avocados, peeled, pitted and cubed
1 tablespoon fresh lime juice
3 cloves garlic, peeled and minced
3/4 teaspoon kosher salt
3/4 teaspoon Tabasco sauce
12 cups salad greens
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

Cook the fusilli in boiling salted water until al dente. Drain, rinse and drain well. Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.
Meanwhile, preheat the broiler. Place the onions on baking sheets and brush with oil. Broil until browned, about 5 minutes. Cool and coarsely chop. Place in a bowl and toss with the feta, salt and pepper.
Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper. Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.
Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper. Pass the dishes separately, letting guests build their own salads.

AVOCADO AND FETA PASTA SALAD

Avocado and Feta Pasta Salad image

Make and share this Avocado and Feta Pasta Salad recipe from Food.com.

Provided by PinkCherryBlossom

Categories Penne

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

300 g penne pasta
2 ripe avocados, peeled and sliced
1 lemon, juice and zest of
50 g sun-dried tomatoes packed in oil, drained
400 g feta cheese, crumbled
3 tablespoons pine nuts, toasted
50 g Baby Spinach
2 cups rocket
1/2 cup mixed fresh herbs, e.g. basil, parsley dill
4 tablespoons olive oil
1 tablespoon capers, drained and chopped

Steps:

Cook pasta according to the packet.
Toss together the avocado, tomato, cheese, nuts, spinach, rocket, herbs and pasta.
Whisk together the oil, lemon zest and juice and the capers and drizzle over the salad.

AVOCADO FETA SALSA

Avocado Feta Salsa image

A chunky, savory summer salsa that tastes great with pita or tortilla chips.

Provided by SRICE_53098

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 2h20m

Yield 12

Number Of Ingredients 9

Ingredients

2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
¼ cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese

Steps:

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 2.8 g, Cholesterol 8.4 mg, Fat 5.6 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 107.5 mg, Sugar 0.9 g

Tips:

Fresh and ripe avocados are key: Choose avocados that are slightly firm but yield to gentle pressure. This ensures that they are perfectly ripe and creamy, giving your salad a delicious avocado flavor.
Flavorful feta cheese: Use a good quality feta cheese that is brined in olive oil and herbs. This adds a tangy, salty flavor to the salad that complements the other ingredients well.
Freshly chopped herbs: Parsley, basil, and mint add a vibrant pop of flavor and freshness to the salad. Use freshly chopped herbs whenever possible, as dried herbs tend to lose their flavor and aroma over time.
Toasted pine nuts: Toasting pine nuts enhances their flavor and adds a nutty crunch to the salad. Simply toast them in a dry skillet over medium heat until they are lightly browned and fragrant.
Red onion for a touch of sharpness: Red onion adds a bit of sharpness and crunch to the salad, balancing out the creaminess of the avocado and the tanginess of the feta cheese. If you prefer a milder flavor, you can substitute sweet onion or shallots.

Conclusion:

This Spiced Pasta, Avocado, and Onion Feta Salad is a delightful dish that combines the creamy richness of avocado, the tangy saltiness of feta cheese, the freshness of herbs, and the crunch of toasted pine nuts. The use of whole wheat pasta makes this salad a healthier option, while the lemon-herb dressing adds a bright and flavorful touch. Whether served as a main course or a side dish, this salad is sure to impress with its delicious flavors and vibrant colors. It is a perfect choice for a light and refreshing meal that is packed with nutrients and flavor.