354 psta recipes

A quick, easy and tasty dish is an ideal week-night meal. Packed with goodness and yumminess, it's good for you.

Absolutely delicious. First time I made an eggplant dip, and it was surprisingly tasty. The mixture of roasted bell peppers, eggplants, feta cheese, garlic and onion was so yummy and flavorful.

Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. Low-fat, low-sodium and delicious.

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Quick lemon orzo pasta tossed with olive oil, sauteed bell peppers, green onions, and fresh parsley. A bright, zesty side dish ready in 20 minutes with an optional Parmesan finish.

Greek gyro sandwiches blend ground beef and lamb with oregano, thyme, and garlic into thin patties, then tuck into pita with homemade cucumber-yogurt sauce and sliced onion. Street food classic done at home.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

Greek macaronada with nutty browned butter and grated cheese coats every strand of tender elbow pasta. A six-ingredient traditional dish that proves simple Greek cooking delivers bold flavor.

Toasted pita chips split, cut, and bake pita bread into crisp triangles for dips, soups, and lunchboxes. Two ingredients, eight-minute bake, much better than store-bought.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Cheesy, juicy and full of flavors. It's an easy and tasty weeknight meal

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.