Spinach Torelli With Cherry Tomatoes And Black Olives Recipes

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TORTILLA PIZZAS WITH FETA CHEESE, TOMATOES, AND OLIVES



Tortilla Pizzas with Feta Cheese, Tomatoes, and Olives image

Provided by Food Network

Categories     dessert

Time 30m

Yield Four 8inch pizzas

Number Of Ingredients 10

4 (8inch) flour (wheat) tortillas
1 1/2 tablespoons olive oil
4 plum tomatoes, finely diced
12 black olives (such as Kalamata or oilcured olives) pitted and halved
1 medium zucchini, halved lengthwise and sliced paper thin
1/2 cup thin slivers red onion
4 teaspoons finely chopped oregano, or 2 teaspoons dried oregano
Generous seasoning freshly ground black pepper
3 tablespoons fruity olive oil
8 ounces (1 1/2 cups) finely crumbled feta cheese

Steps:

  • Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.)
  • In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately

PENNE WITH TUNA, CHERRY TOMATOES AND OLIVES



Penne with Tuna, Cherry Tomatoes and Olives image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

14 ounces penne pasta
1/2 cup extra-virgin olive oil, divided
1 1/4 pounds tuna steak, diced
2 cloves garlic, very thinly sliced
2 long red chiles, seeded and finely chopped
4 anchovies, chopped
2 pints cherry tomatoes
1 large handful small black olives, preferably Nicoise
1 handful basil leaves, torn
Sea salt and freshly cracked black pepper

Steps:

  • Cook the pasta according to the package instructions in a large pan of lightly salted boiling water. Once it achieves an al dente consistency, drain the pasta well.
  • Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the tuna and cook, stirring occasionally, for 2 to 3 minutes until seared. Remove the fillets from the pan and set them aside.
  • Return the pan to high heat, and add the remaining oil, garlic, chiles and anchovies. Cook, stirring, for 1 minute.
  • Add in the tomatoes and olives, and cook, stirring occasionally, for an additional 5 minutes or until the tomatoes are slightly softened.
  • Incorporate the hot pasta and tuna to the pan, and gently toss the ingredients. Drop in the basil leaves and season the dish with salt and pepper, to taste. Serve immediately.

SPINACH AND TORTELLINI SALAD



Spinach and Tortellini Salad image

Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.

Provided by lvich

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
⅓ cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 33.1 g, Cholesterol 17.2 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 1420.2 mg, Sugar 5.6 g

CHERRY TOMATOES AND OLIVE SALAD



Cherry Tomatoes and Olive Salad image

Provided by Sandra Lee

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped
2 scallions, cut in 1/2-inch pieces

Steps:

  • In a medium bowl whisk together olive oil, vinegar and dressing mix.
  • Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

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