Greek Pasta Dishes

Greece's most popular pasta is orzo, a rice-shaped dried noodle that is easy to find and fun to combine in Greek preparations. Salads and sides work beautifully with this pasta as their bases.

Greek-Style Mac 'n' Cheese

Better Homes and Gardens

Piquant kalamata olives, rich, tangy feta cheese, and oregano give this super-creamy macaroni and cheese just enough Greek flavor to take it out of the ordinary. Feta cheese, because it is cured and stored in brine, is sometimes called a "pickled cheese."

Rotini Santorini Bake

Better Homes and Gardens

Feta cheese, black olives, and balsamic vinaigrette bring bold flavors to this baked pasta recipe.

Vegetable Pastitsio

Better Homes and Gardens

Here's a great-tasting, meatless version of the popular Greek dish.

Easy Pastitsio

Family Circle

This version of the classic Greek casserole recipe is made with elbow macaroni, ground beef, and an egg- enriched white sauce. To simplify it, bottled Alfredo sauce replaces the homemade white sauce.

Greek-Style Lasagna

Better Homes and Gardens

You can use lamb or beef in this hearty main dish casserole recipe.

Greek-Style Orzo and Double-Bean Salad

Better Homes and Gardens

Get a taste of the Mediterranean in this tasty bean and pasta salad. Feel free to swap couscous or quinoa for orzo.

Mediterranean Chicken and Pasta


Artichoke hearts, feta cheese, and kalamata olives add bold flavor to this low-fat chicken and pasta dinner.

Greek Pasta Salad

Better Homes and Gardens

The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.

Greek Spinach-Pasta Salad with Feta and Beans

Better Homes and Gardens

With salads like this, who needs meat? This clever concoction is packed with protein-packed beans and feta, making it a perfect pick for vegetarian guests at potlucks and picnics. To up the nutritional ante, make the salad with whole-grain pasta.

Greek Pasta Salad


Beat the summer heat with a refreshing veggie pasta dish that's bursting with flavor. Recipe by Laraine Perri

How to Make Ravioli

The debate over where pasta originated is far from resolved, but one thing's for certain: Both China and Italy can boast their fair share of traditional noodle and pasta dishes. It's generally accepted that layered pasta dishes like lasagna originated in Italy. But both China and Italy have stuffed pastas (ravioli in Italy, wontons in China) as well as long noodle dishes. The common belief that Marco Polo brought these concepts to Europe from China is debunked by historical Italian pasta references predating his journey. But no matter where the idea originated, learning how to make ravioli is a skill that can bring the whole famiglia together.

How to Make Ziti

Just about every Italian joint in the U.S. knows how to make ziti, but why not put it together at home next time you're craving a hearty, red-sauce meal? Ziti--also referred to as baked ziti, depending on the preparation--is as honored among Italian-Americans as spaghetti with meatballs.

How to Cook Chard

Spinach is delicious, but sometimes it's nice to mix things up--learning how to cook chard will provide an alternative leafy green for weeknight meals.

How to Cook Italian Sausage

Italian sausage comes in countless varieties, including familiar types like pepperoni and salami; the kind of sausage most people refer to when they speak of how to cook Italian sausage is "sweet Italian," "spicy Italian" or "hot Italian" (the latter two are typically the same), and it's found in the pork section of the supermarket. Typically made with pork, peppers and Italian seasonings, Italian sausage is most commonly used in pasta dishes or as a topping for pizza, but it can be the centerpiece of many other dishes as well.

How to Cook Couscous

Since couscous is an ingredient better known in international cuisine than American, some people think of it as "exotic" and shy away from learning how to cook couscous. But this granular pasta with North African roots could hardly be more basic. And it's a cinch to prepare: The fast-cooking variety needs only as long as it takes to soak up boiled water or hot broth -- just a few moments, and it's done.

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