Kittencals Creamy Greek Style Pasta Salad Recipes

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GREEK PASTA SALAD



Greek Pasta Salad image

Make and share this Greek Pasta Salad recipe from Food.com.

Provided by Carol

Categories     Vegetable

Time 33m

Yield 8 serving(s)

Number Of Ingredients 17

1 package rotini pasta or 1 package fusilli
1 can sliced olive, , drained
1 can artichoke heart, drained & quartered (I prefer packed in water)
1 cup garbanzo beans, drained
1 cucumber, peeled,halved & sliced
1 small onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 cup cherry tomatoes, halved
1 package feta cheese, drained & crumbled
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons lemon juice
4 teaspoons oregano
4 cloves garlic, minced
salt & pepper

Steps:

  • Boil pasta according to directions, drain.
  • In a small bowl prepare dressing and set aside.
  • In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.
  • Add the dressing and stir.
  • Best if allowed to refidgerate for an hour before serving.

Nutrition Facts : Calories 217.9, Fat 15.7, SaturatedFat 5.6, Cholesterol 25.3, Sodium 575.9, Carbohydrate 14.1, Fiber 3, Sugar 3.3, Protein 6.5

KITTENCAL'S FAMOUS GREEK SALAD



Kittencal's Famous Greek Salad image

Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292

Provided by Kittencalrecipezazz

Categories     Greek

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup kalamata olive

Steps:

  • For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
  • Season with black pepper.
  • Chill in fridge for a couple of hours before using to blend flavors.
  • Place the salad ingredients in a large bowl.
  • Pour dressing over; toss to combine.
  • If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

KITTENCAL'S CREAMY GREEK FETA SALAD DRESSING



Kittencal's Creamy Greek Feta Salad Dressing image

Plan ahead the dressing needs a few hours chilling time before serving, you may want to adjust some ingredients after you make this, I would suggest to start with the stated amounts and add in more after mixing, you may use 3 tablespoons freshly grated parmesan cheese in place of the feta cheese --- if you are not a lover of garlic then I suggest to pass this by! --- servings are only esitmated.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup mayonnaise (such as Hellman's mayonnaise, do not use salad dressing)
1 -2 medium garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 tablespoon corn syrup (or to taste, no substitutes, sugar or honey will alter the flavor and make it too sweet)
1 1/2 teaspoons dried oregano (can use more)
1 teaspoon dried parsley
1/4 cup crumbled feta cheese
salt & freshly ground black pepper

Steps:

  • In a food processor or blender process all ingredients together except the salt and pepper until blended and smooth.
  • Add in a little more crumbled feta cheese if you prefer a chunky-style dressing.
  • Season with salt and black pepper.
  • Refrigerate for at least 2 or more hours before serving.

Nutrition Facts : Calories 217.4, Fat 18.6, SaturatedFat 3.8, Cholesterol 16, Sodium 328.7, Carbohydrate 12.1, Fiber 0.2, Sugar 3.8, Protein 1.7

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