Mediterranean Pasta Salad 3

Ingredients

1 pound shell-shaped pasta
1 cup drained, chopped oil-packed sun-dried tomatoes
1/2 cup black or green olives, pitted and chopped
4 ounces feta, crumbled (about 1 cup)
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
9 fresh basil leaves, torn into large pieces
Salt and pepper

Preparation

Bring a large pot of salted water to a boil over high heat. Add pasta and bring back to a boil. Cook, stirring often, until pasta is tender but not mushy, 10 to 12 minutes. Drain and rinse under cold running water. Drain again.

Transfer to a large bowl and add tomatoes, olives and feta. Stir in olive oil, vinegar and lemon juice. Add basil, toss well and season with salt and pepper. Serve at room temperature.

Mediterranean Pasta Salad 1

Ingredients

1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini
1 quart water
1/4 pound asparagus spears, trimmed
1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)
6 drained canned quartered artichoke hearts
8 grape tomatoes
8 pitted kalamata olives
2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)
1 tablespoon chopped fresh basil
3 tablespoons light balsamic vinaigrette

Preparation

1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.

Choice ingredient

Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.

Mediterranean Pasta Salad 2

Ingredients

8 ounces dried farfalle

1 lemon

2 teaspoons olive oil

1 (13.75-ounce) can artichoke hearts, drained

8 ounces fresh part-skim mozzarella cheese, chopped

1/4 cup chopped bottled roasted red bell pepper

1 cup frozen peas

Garnish: chopped fresh parsley

Preparation

Cook farfalle according to the package instructions. Meanwhile, combine zest and juice of lemon and olive oil in a large bowl; whisk. Add artichoke hearts, mozzarella cheese, and roasted red bell pepper; toss to combine. Place frozen peas in a colander; drain pasta over peas. Add pasta and peas to artichoke mixture; toss. Garnish with chopped fresh parsley, if desired; serve.

Mediterranean Basmati Salad

Ingredients

2 sun-dried tomatoes, packed without oil
1/4 cup hot water
1 1/4 cups uncooked basmati rice
2 cups water
1/2 teaspoon salt
2/3 cup (2.5 ounces) feta cheese, crumbled
2 tablespoons dried currants
2 tablespoons chopped fresh mint
1 tablespoon olive oil
1/4 teaspoon black pepper
2 tablespoons pine nuts, toasted

Preparation

Combine tomatoes and water in a small bowl; let stand 10 minutes. Drain and chop; set aside.

Place rice in a large bowl; cover with water to 2 inches above rice. Soak 30 minutes; stirring occasionally. Drain and rinse.

Combine rice and 2 cups water in a small saucepan; stir in salt. Bring to a boil over medium-high heat, stirring frequently. Boil 5 minutes or until water level falls just below rice. Cover, reduce heat to low, and cook 10 minutes. Remove from heat; let stand, covered, 10 minutes.

Spoon rice into a bowl; cool completely and fluff with a fork. Stir in tomatoes, feta, and next 4 ingredients (through pepper); toss well to combine. Sprinkle with pine nuts.

Mediterranean Salmon Salad

Ingredients

1/2 cup uncooked orzo
2 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
Cooking spray
2 cups torn spinach
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
4 kalamata olives, pitted and chopped
3 tablespoons fresh lemon juice
2 tablespoons crumbled feta cheese

Preparation

1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat.

3. Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.

4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.