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Before you jump to Mike's Chilled Greek Feta Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got insight from reading it, now let’s go back to mike's chilled greek feta salad recipe. You can have mike's chilled greek feta salad using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Mike's Chilled Greek Feta Salad:
- Take Greek Feta Salad
- Get 1 box (12 oz) Multi Colored Rotini Pasta
- You need 2 (8 oz) Boxes ATHENOS Feta Cheese Chunks [1/4" chop]
- Provide 5 oz Shreadded Parmesan Cheese
- Prepare 1/4 Cup Sun Dried Tomatoes [in oil - chopped]
- Get 1 can Artichokes In Water [drained - chopped]
- Use 1/2 large Red - Green - Yellow - Orange Bell Pepper [chopped]
- You need 1 can Black Olives [drained - sliced in half]
- You need 1 large Cucumber [peeled - chopped]
- Prepare 1 (10.5 oz) Cherry Tomatoes [sliced in half]
- Get 1/2 cup Chopped Green Onions
- Take 1 Purple Onion [chopped]
- Get 1/2 Bunch Fresh Parsley [rough chop]
- Use 1 Fresh Cracked Black Pepper [to taste]
- Take 2 tbsp Fresh Basil [optional]
- Provide 1 cup Banana Peppers [optional]
- Get 2 (16 oz) Bottles Kraft Zesty Italian Dressing [reserve one bottle]
Steps to make Mike's Chilled Greek Feta Salad:
- 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!
Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with lots of feta. It's so easy and is the perfect last minute side dish for dinner or summer barbecues. Directions In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat.
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