Recipe of Yummy Mike's Chilled Greek Feta Salad

Hey everyone, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Mike's Chilled Greek Feta Salad. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Mike's Chilled Greek Feta Salad Recipe. 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.

You can cook 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

1. Prepare of Greek Feta Salad.
2. Prepare 1 box (12 oz) of Multi Colored Rotini Pasta.
3. Prepare 2 (8 oz) of Boxes ATHENOS Feta Cheese Chunks [1/4" chop].
4. Prepare 5 oz of Shreadded Parmesan Cheese.
5. You need 1/4 Cup of Sun Dried Tomatoes [in oil - chopped].
6. It’s 1 can of Artichokes In Water [drained - chopped].
7. Take 1/2 of large Red - Green - Yellow - Orange Bell Pepper [chopped].
8. Make ready 1 can of Black Olives [drained - sliced in half].
9. Prepare 1 of large Cucumber [peeled - chopped].
10. Take 1 (10.5 oz) of Cherry Tomatoes [sliced in half].
11. Take 1/2 cup of Chopped Green Onions.
12. It’s 1 of Purple Onion [chopped].
13. Prepare 1/2 Bunch of Fresh Parsley [rough chop].
14. Take 1 of Fresh Cracked Black Pepper [to taste].
15. Prepare 2 tbsp of Fresh Basil [optional].
16. Take 1 cup of Banana Peppers [optional].
17. Take 2 (16 oz) of Bottles Kraft Zesty Italian Dressing [reserve one bottle].

It's so easy and is the perfect last minute side dish for dinner or summer barbecues.Salty feta cheese and olives are the perfect flavor balance to sweet, caramelized butternut squash in this simple, satisfying side dish.Bulk the salad up with rotisserie chicken and serve over bulgur, rice, or couscous for a hearty fall entree.This salad is so fresh and vibrant and the flavor of the grilled asparagus is out of this world!

Mike's Chilled Greek Feta Salad instructions

1. Clean, chop and drain all vegetables. Refrigerate until pasta is ready and cooled down..
2. Chop Feta Cheese chunks in semi large chunks and add to vegetables. They will fall apart slightly when mixed with the dressing..
3. Shred Parmesan Cheese if not already shreadded..
4. 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..

1. 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..

1. Also another great dressing option!.
2. 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..

1. 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!.

Probably the best salad I've ever had!Here is how you cook that.Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with lots of feta.

I stopped at a favorite international grocery store in Seattle a couple of days ago to pick up some fresh Feta cheese.When I asked for some domestic Feta the man behind the deli counter looked at me like I was crazy.Ina Garten makes her Greek Salad recipe.She begins by making homemade vinaigrette, which includes half a cup of olive oil, a quarter cup of red wine vinegar, half a teaspoon of Dijon mustard, one.Greek feta is briny, tangy, and sharp, and the fine texture makes it perfect to crumble in salads, sprinkle on cold soups, or toss into some rigatoni with sausage, beans, and greens.