Mini Wheels Pasta Salad With Red Peppers And Feta Cheese Recipes

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WAGON WHEEL PASTA SALAD



Wagon Wheel Pasta Salad image

Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! -Kathryn Donahey, Oil City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11

3 cups uncooked wagon wheel pasta or elbow macaroni
1 can (16 ounces) kidney beans, rinsed and drained
1 cup cubed cheddar cheese
1 cup halved cherry tomatoes
1 small green pepper, julienned
1 small sweet red pepper, julienned
1/2 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup picante sauce
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions., In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 207 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

MINI WHEELS PASTA SALAD WITH RED PEPPERS AND FETA CHEESE



Mini Wheels Pasta Salad with Red Peppers and Feta Cheese image

A simple salad with tremendous flavor! Fun Piccolini® Mini Wheels pasta surrounded by red peppers, crumbled feta, black olives, capers and garlic with a dash of lemon and chili pepper.

Provided by Food Network

Time 25m

Yield 7-9 servings

Number Of Ingredients 10

1 box Barilla Piccolini® Mini Wheels
1/4 cup extra virgin olive oil
2 red bell peppers
1 tablespoon garlic
1/4 teaspoon red chili pepper flakes
3/4 cup black olives, sliced
1 teaspoon capers, chopped
Salt and Pepper to taste
Fresh lemon zest
1/2 cup feta cheese

Steps:

  • Bring a large pot of salted water to a boil.
  • Cook Piccolini¿ Mini Wheels according to the package directions.
  • Drain and toss with 1 teaspoon of the olive oil. Allow to cool on a sheet tray.
  • Char the skins of the red bell peppers over an open flame on the stove top and put then into a plastic bag to steam. Once steamed peel away the charred skin and cut into thin strips.
  • Saute the garlic and chili flakes in the remaining olive oil over medium heat for about two minutes.
  • Add sliced black olives, julienne red peppers and chopped capers; saute an additional 3 minutes.
  • Season to taste.
  • Add lemon zest and saute 1 minute. Allow mixture to cool down.
  • Crumble the feta cheese and mix in with the cooled sauce mixture.
  • Transfer Piccolini¿ Mini Wheels to a large bowl. Toss salad to combine, allow to rest for 1 hour before serving.
  • 2011 Barilla. All Rights reserved.

WAGON WHEEL PASTA SALAD



Wagon Wheel Pasta Salad image

This salad is simple and makes an adorable and tasty addition to any lunch box.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings (6 cups)

Number Of Ingredients 12

6 ounces wagon wheel pasta
1 heaping cup very small broccoli florets
1/2 cup corn kernels, fresh or frozen
1 small garlic clove, minced
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt and freshly ground black pepper
2 ounces reduced-fat cheddar cheese, shredded
2 ounces thick-sliced ham, cut into small cubes
1 scant cup cherry tomatoes, halved
1 tablespoon chopped parsley (optional)
2 scallions, sliced (optional)

Steps:

  • Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing.
  • Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
  • Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days.

Nutrition Facts : Calories 330 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 490 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 13 grams

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