Steps to Make Perfect Mike's Chilled Greek Feta Salad

Mike's Chilled Greek Feta Salad Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Mike's Chilled Greek Feta Salad” recipe we have found until now. This will be smell and look delicious.

Ingredients of Mike's Chilled Greek Feta Salad

1. Take of Greek Feta Salad.
2. Take 1 box (12 oz) of Multi Colored Rotini Pasta.
3. Take 2 (8 oz) of Boxes ATHENOS Feta Cheese Chunks [1/4" chop].
4. Take 5 oz of Shreadded Parmesan Cheese.
5. It’s 1/4 Cup of Sun Dried Tomatoes [in oil - chopped].
6. Take 1 can of Artichokes In Water [drained - chopped].
7. Prepare 1/2 of large Red - Green - Yellow - Orange Bell Pepper [chopped].
8. It’s 1 can of Black Olives [drained - sliced in half].
9. It’s 1 of large Cucumber [peeled - chopped].
10. You need 1 (10.5 oz) of Cherry Tomatoes [sliced in half].
11. Prepare 1/2 cup of Chopped Green Onions.
12. Take 1 of Purple Onion [chopped].
13. You need 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. It’s 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.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.

Mike's Chilled Greek Feta Salad step by step

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.

As much as I appreciate my mum's original potato salad, dressed with mayo and layered with hard-boiled eggs, these days I prefer something a little lighter.With the flavors of the Greek isles (feta cheese, Kalamata olives and fresh oregano), this version will make you forget your grandma's potato salad in a flash.The recipe: The dressing: 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.Feta Cheese: I've made this dip at different times with the precrumbled feta cheese and again with a block of feta cheese and there's no comparison - the block of feta cheese is soft and creamy and perfect while the precrumbled cheese is much, much more dry.