Kittencals Creamy Greek Style Pasta Salad Recipes

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KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD



Kittencal's Creamy Greek-Style Pasta Salad image

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 19

1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
2 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/2 cup sliced kalamata olive
1 1/2 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
1/4 cup crumbled feta cheese
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
1/3 cup mayonnaise (more if needed mixed in the salad at the end)

Steps:

  • Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
  • Place the pasta in a large bowl.
  • Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
  • For the dressing; in a processor place the garlic clove and process until minced.
  • Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
  • Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
  • Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1

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

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 GREEK GARDEN SALAD WITH GREEK-STYLE DRESSING



Kittencal's Greek Garden Salad With Greek-Style Dressing image

All amounts may be adjusted to taste, the dressing amounts will yield just slightly over 1 cup and I strongly suggest to make the dressing in advance even better 24 hours ahead --- serve the salad with crusty bread on the side --- the dressing from my recipe#66596 also works well with this salad

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

1 cup olive oil (can use 1/2 cup each olive oil and vegetable oil)
2 -3 teaspoons fresh minced garlic
3 teaspoons dried oregano
3 teaspoons dried basil
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1 1/2 teaspoons onion powder
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 -2 teaspoon sugar
fresh ground black pepper (to taste)
2 large plum tomatoes, chopped
1 small cucumber, coarsley chopped
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
1/2 cup crumbled feta cheese
1/2 red onion, sliced (or use 1 green onion, chopped)
1/2-3/4 cup kalamata olive (or similar marinated olives)
Greek salad dressing (to taste)
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

  • For the dressing in a bowl combine all ingredients.
  • Cover and chill until ready to use.
  • In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
  • At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.

KITTENCAL'S GREEK FETA SALAD DRESSING



Kittencal's Greek Feta Salad Dressing image

Plan ahead this dressing has a 24 hour chilling time to blend the flavors, don't even think about serving this right away! this must be made on a food processor for the feta to combine properly --- the success of this dressing will highly depend on the quality of olive oil, oregano and feta cheese that you use I recommend purchasing those ingredients in a Greek grocery store --- cooking time is 24 hour refrigeration time ---- also see my highly-rated recipe#66596 --- and my mayonnaise-based recipe#359292

Provided by Kittencalrecipezazz

Categories     Greek

Time P1DT5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 11

1 cup olive oil (preferable extra virgin)
1 lemon, juice of, whole
2 tablespoons red wine vinegar
1 tablespoon dried oregano (rubbed between fingers to release the flavors, do the same with the dried basil)
2 teaspoons dried basil
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
3/4 teaspoon white salt
1/2 teaspoon fresh ground black pepper (can use more)
1 teaspoon sugar
1/4-1/3 cup coarsely crumbled feta cheese

Steps:

  • In a food processor combine the first 10 ingredients; process for about 10 seconds.
  • Add in the feta cheese and continue to process until the cheese has combined (this may take about 12-15 seconds).
  • Place in a glass jar with a tight-fitting lid and refrigerate for 24 hours.
  • Shake well before using.

GREEK PASTA SALAD



Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g

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