GREEK PASTA SALAD
Steps:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
- Drain and rinse under cold water, drain.
- Meanwhile, In a large bowl, combine the dressing ingredients.
- Add the olives, red onion and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 176 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 164 mg, Fiber 1.5 g, Sugar 2 g
GREEK PASTA SALAD
For a fresh idea with pasta, try Greek salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Pasta, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
- Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
- Toss in the drained pasta and spinach, and let everyone help themselves.
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 3.48 milligram of sodium
GREEK PASTA SALAD
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
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
MY BIG FAT GREEK PASTA SALAD
Make and share this My Big Fat Greek Pasta Salad recipe from Food.com.
Provided by GingerlyJ
Categories Spinach
Time 20m
Yield 2 pounds, 12-15 serving(s)
Number Of Ingredients 14
Steps:
- cook pasta til al dente. Drain.
- add veggies to pasta.
- for dressing assoil, vinegar, lemon juice, seasoning, sugar and garlic.
- toss in pasta.
- top with lemon zest,chopped mint and cheese.
- chill.
Nutrition Facts : Calories 382.9, Fat 23.9, SaturatedFat 5.8, Cholesterol 48.8, Sodium 243.2, Carbohydrate 34.1, Fiber 2.6, Sugar 5.1, Protein 9.1
MY BIG FAT GREEK PASTA SALAD
This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.
Provided by Kitchen Witch Steph
Categories Vegetable
Time 1h15m
Yield 1 salad, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until al-dente. Drain.
- Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
- Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.
Nutrition Facts : Calories 268.7, Fat 5.5, SaturatedFat 2.2, Cholesterol 56.2, Sodium 181.2, Carbohydrate 44.9, Fiber 3.1, Sugar 3.5, Protein 10.1
MY BIG FAT GREEK SALAD
You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
- Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
- While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
- Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
- Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g
MY BIG FAT GREEK PASTA SALAD
Make and share this My Big Fat Greek Pasta Salad recipe from Food.com.
Provided by The Spice Guru
Categories Greek
Time 57m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
- BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
- DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
- PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
- ADD the cooled pasta to vegetables in bowl, combining well.
- ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
- WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
- CHILL pasta salad at least 2 hours to overnight.
- GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
- SERVE and ENJOY!
Nutrition Facts : Calories 357.9, Fat 18.5, SaturatedFat 4.4, Cholesterol 13.4, Sodium 528.7, Carbohydrate 40, Fiber 3.2, Sugar 4.2, Protein 9
MY BIG FAT GREEK SALAD
Make and share this My Big Fat Greek Salad recipe from Food.com.
Provided by The Spice Guru
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
- PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
- REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
- PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
- PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
- REMOVE onions from water and blot dry.
- COMBINE all ingredients except feta cheese in a large bowl.
- POUR the dressing over vegetables and gently toss until evenly blended.
- SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
- SERVE and enjoy.
Nutrition Facts : Calories 208.8, Fat 19.1, SaturatedFat 5.1, Cholesterol 17.9, Sodium 503.9, Carbohydrate 7, Fiber 1.5, Sugar 3.3, Protein 3.8
MY BIG FAT GREEK SALAD
Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.
Provided by College Girl
Categories Cheese
Time 8m
Yield 5 cups-ish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
- In small bowl, beat together olive oil, lemon juice, and salt and pepper.
- Pour the dressing over the salad.
- Top with oregano, mint, and anchovies (if using).
MY BIG FAT GREEK MEAT & PASTA CASSEROLE
My recipe for Pastitsio, the classic Greek meat-and-pasta dish, takes a bit of work but is so worth it. This can prepared with all ground beef, or a ground beef/lamb blend. Recipe may be halved and baked in slightly less time in an 8 x 8 baking dish (remember to use exactly half of all listed ingredients!).
Provided by The Spice Guru
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 45
Steps:
- IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
- HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
- ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry Greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons Greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
- SEPARATE 4 large eggs and retain yolks in a medium to large mixing bowl (refrigerate egg whites sealed, for another use while fresh); WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
- MELT 1/2 cup salted butter over low heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
- COOK the PASTA according to package directions for al dente (salt the boiling water and add olive oil to prevent boiling over); ALLOW to drain; MEANWHILE, into previous empty boiling pot add 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons grated parmesan cheese, 1 tablespoon minced flat leaf parsley, 1/8 teaspoon garlic powder and 1/8 teaspoon fresh ground white pepper; STIR; ADD drained pasta and toss; RE-MOISTEN pasta if needed with water.
- PREHEAT oven to 350 F; SPRAY a 2-3 quart casserole dish with non-stick cooking spray; SPREAD 1/2 (one half) of the PASTA in bottom of baking dish; POUR the entire SAUCE mixture then smooth; ADD the remaining pasta over the SAUCE; POUR all of the BECHAMEL sauce over the pasta; LEVEL and smooth bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
- BAKE for 1 hour.
- ALLOW to set 20 minutes before slicing.
- SERVE and enjoy!
Nutrition Facts : Calories 514.3, Fat 25.1, SaturatedFat 11.5, Cholesterol 134.5, Sodium 793.9, Carbohydrate 44.2, Fiber 3.1, Sugar 8.8, Protein 25.1
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