Mediterranean Vegetable Pasta Salad Recipes

SILVANA'S MEDITERRANEAN & BASIL PASTA

Silvana's Mediterranean & basil pasta image

Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal

Provided by Good Food team

Time 35m

Number Of Ingredients 9

Ingredients

2 red peppers , seeded and cut into chunks
2 red onions , cut into wedges
2 mild red chillies , seeded and diced
3 garlic cloves , coarsley chopped
1 tsp golden caster sugar
2 tbsp olive oil , plus extra to serve
1kg small ripe tomatoes , quartered
350g dried pasta
a handful of fresh basil leaves and 2 tbsp grated parmesan (or vegetarian alternative), to serve

Steps:

To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

MEDITERRANEAN VEGETABLE PASTA

Mediterranean Vegetable Pasta image

"I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories," relates Jan Clark of New Florence, Missouri about her prize-winning recipe.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces uncooked angel hair pasta
1 cup chopped zucchini
1/2 cup chopped fresh mushrooms
1/3 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons olive oil
1 garlic clove, minced
1 cup canned Italian diced tomatoes
6 pitted ripe olives, halved
1/8 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese
1 tablespoon shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through., Drain pasta; divide between two plates. Top with vegetable mixture and cheeses.

Nutrition Facts : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD

Mediterranean Roasted Vegetable Pasta Salad image

This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!

Provided by Linda Dalton

Categories Other Salads

Time 45m

Number Of Ingredients 16

Ingredients

8 oz grape tomatoes
1 can(s) 8-1/2 oz quartered artichocke hearts in water drained
15 kalamata olives pitted and halved
4 scallions chopped
4 oz goat cheese crumbled
1-1/2 c penne pasta (i like dreamfield's low carb)
olive oil or cooking spray to coat the veggies
salt and pepper to taste
1 dash(es) dried oregano
DRESSING
1 clove garlic chopped
1 tsp dijon mustard
1/4 c plus an extra 1-2 tsp rice wine vinegar
1/2 c olive oil, extra virgin
kosher salt
freshly ground black pepper

Steps:

1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.

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