Mike's Chilled Greek Feta Salad. Great recipe for Mike's Chilled Greek Feta Salad. This incredibly easy, absolutely delicious and versatile colorful summertime salad pairs great with most any main dish. It's chilly, crispy, cheesy, tangy and toothy!
Clean, chop and drain all vegetables.
Refrigerate until pasta is ready and cooled down.
Chop Feta Cheese chunks in semi large chunks and add to vegetables.
You can have Mike's Chilled Greek Feta Salad using 17 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mike's Chilled Greek Feta Salad
- It's of Greek Feta Salad.
- It's 1 box (12 oz) of Multi Colored Rotini Pasta.
- Prepare 2 (8 oz) of Boxes ATHENOS Feta Cheese Chunks [1/4" chop].
- You need 5 oz of Shreadded Parmesan Cheese.
- It's 1/4 Cup of Sun Dried Tomatoes [in oil - chopped].
- Prepare 1 can of Artichokes In Water [drained - chopped].
- It's 1/2 of large Red - Green - Yellow - Orange Bell Pepper [chopped].
- Prepare 1 can of Black Olives [drained - sliced in half].
- It's 1 of large Cucumber [peeled - chopped].
- It's 1 (10.5 oz) of Cherry Tomatoes [sliced in half].
- You need 1/2 cup of Chopped Green Onions.
- You need 1 of Purple Onion [chopped].
- You need 1/2 Bunch of Fresh Parsley [rough chop].
- It's 1 of Fresh Cracked Black Pepper [to taste].
- You need 2 tbsp of Fresh Basil [optional].
- You need 1 cup of Banana Peppers [optional].
- You need 2 (16 oz) of Bottles Kraft Zesty Italian Dressing [reserve one bottle].
They will fall apart slightly when mixed with the dressing. Shred Parmesan Cheese if not already shreadded. Mike's Chilled Greek Feta Salad. by obrienbess. Probably the best salad I've ever had!
Mike's Chilled Greek Feta Salad instructions
- Clean, chop and drain all vegetables. Refrigerate until pasta is ready and cooled down..
- Chop Feta Cheese chunks in semi large chunks and add to vegetables. They will fall apart slightly when mixed with the dressing..
- Shred Parmesan Cheese if not already shreadded..
- Bring a large pot of water to a steady boil and add 1/2 tsp salt and a splash of oil. Pour pasta into boiling water, stirring occasionally and cover for 8 minutes. Or, as per box directions. I'll boil my noodles al dente [just under manufacturers directions] for a toothier chew..
- Drain noodles and place pasta in a large bowl. Immediately add your entire bottle of Italian Dressing to your pasta and mix well. This step is important. Especially if you're serving this dish the same day. Your pasta will instantly begin to absorb your dressing while hot. Allow pasta to cool naturally on the counter..
- Also another great dressing option!.
- After pasta has cooled off - add all of your chopped chilled vegetables and cheeses. Gently fold them in. Refrigerate salad for several hours - gently mixing occasionally. As needed - add your reserved bottle of dressing if you feel your salad is firming up too much with the addition of cheese..
- Authors Notes: #1: I've tried the most expensive Italian Dressings and most of the more cost effective ones. One of the best I've found to date is Kraft Zesty Italian for flavor and price. #2: The flavor of this salad is exponentially better the following day. #3: Stir entire batch of salad from the base upwards each time before serving dishes for best flavor. Enjoy!.
Great recipe for Mike's Chilled Artichoke Feta Pasta Salad. This fusion inspired salad is just as delicious as it is easy to make. She's a tangy yet sweet, refreshing chilled pasta salad that's heavy on the Feta Cheese and, even heavier on Artichoke Hearts! It's also great as a chilly side. Bring a large pot of salted water to a boil.