Roasted Sweet Pepper Pasta Salad With Herbs And Feta Recipes

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA

Roasted Sweet Pepper Pasta Salad with Herbs and Feta image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy herbed pasta salad made with turkey pepperoni and baked veggies, for a filling Italian -style dinner that's ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 large red or yellow bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges (about 2 cups)
Cooking spray
3 cups uncooked penne pasta (10 ounces)
1 cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
(2 ounces) feta cheese, crumbed 1/2 cup
1/2 cup fat-free Italian dressing
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g

ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL

Roasted Pepper Salad with Feta, Pine Nuts & Basil image

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.

Provided by Jennifer Segal, adapted from Linda Grimes

Categories Salads

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 small garlic clove, minced
3 tablespoons chopped fresh basil, divided
½ teaspoon dried oregano
1 teaspoon sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons pine nuts
2 ounces (a scant ½ cup) crumbled Feta
⅓ cup pitted kalamata olives

Steps:

Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg

ROASTED PEPPER PASTA SALAD

Roasted Pepper Pasta Salad image

I first tried balsamic vinegar when I made this salad. Now I can't resist any recipe that features the ingredient. This pasts dish is not only ideal for summer picnics; it makes a great side salad or vegetarian entree.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (12 ounces) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
4 ounces crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tablespoons balsamic vinegar

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

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