Greek Stuffed Sweet Potatoes from Two Peas and Their Pod.Greek-Style Panzanella Bread Salad Recipe.One Pan Low-Carb Greek Skillet Chicken from Kalyn’s Kitchen.Greek Kale Salad Recipe from Cookie and Kate.Greek Turkey Burgers with Tzatziki Sauce.There’s plenty of ways to get thee to the Greek, and here’s just 10 of them. If you make this recipe, please let me know! Leave a star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.Ĭalories: 415.43 kcal | Carbohydrates: 42.54 g | Protein: 9.54 g | Fat: 23.15 g | Saturated Fat: 4.9 g | Cholesterol: 13.35 mg | Sodium: 1490.27 mg | Potassium: 244.34 mg | Fiber: 4.46 g | Sugar: 3.99 g | Vitamin A: 917.97 IU | Vitamin C: 28.94 mg | Calcium: 146.97 mg | Iron: 2.06 mg If you use regular balsamic vinegar be aware that your dressing will be dark and so will your pasta salad. I always use a fruity olive oil for this salad dressing but as long as you keep the same ratios in mind, use your choice of white balsamic, red wine vinegar or lemon juice for tang. I used fresh basil to garnish and flavor this salad but oregano, rosemary, marjoram, parsley, arugula, and thyme all work, too. Other Mediterranean flavor ingredients to add might include avocado, capers, pepperoncini, chickpeas, and sun dried tomatoes instead of fresh cherry tomatoes. And pretty much any flavor of olives will do. I used roasted red bell pepper here, but fresh diced bell pepper of any color is delicious too. I usually use artichoke hearts in water rather than in oil, but if that’s all I have on hand, either one works. My number one request is artichoke hearts so they nearly always go in, unless I’m out. My husband LOVES the crunch of cucumber so that’s always his number one request but you could toss in zucchini here too. Stick within the Greek flavor mode, and add more vegetables, or less.There are plenty of ways to make this pasta salad your own, such as: It’s about having the basic ratio and flavor profiles down, and then cooking on the fly, so play with this pasta salad recipe as much as you’d like. Use egg noodles, long pasta, short or shell pasta, whole what, gluten-free, or whatever happens to be in the pantry. You can make Greek pasta salad with just about any type of pasta noodle. Don’t let it sit for more than a day before serving it though, because the pasta will become soggy over time. You can let this pasta salad chill overnight, if needed. The pasta soaks up the extra Greek dressing, making each bite even more flavorful. I actually think this Greek pasta salad with feta tastes better after it’s had time to sit in the fridge for a bit. You can also garnish this easy pasta salad with slivered fresh basil leaves. I like to reserve some of the feta cheese to sprinkle on top - it makes the dish look a little more pulled together. Cook the pasta, and give it a few minutes to cool off before tossing with the rest of the ingredients (you don’t want to melt the feta).Īdd all of the pasta salad ingredients to a large bowl and toss to combine. Simply whisk together a Greek salad dressing, then prep the veggies as instructed. I’ve made this homemade pasta salad so many times I honestly think I could do it with my eyes closed. The rest of the flavorful ingredients needed for this artichoke and cucumber pasta salad include: The Kalamata olives are a must for me in this pasta salad, as are the artichoke hearts and white balsamic vinegar. This Greek pasta salad with feta combines a lot of salty, briny flavors with bright, fruity ones. My loaded Greek pasta salad. It’s ultimately adaptable and flexible depending on the ingredients I have - or don’t have - in the pantry or refrigerator. A recipe we know like the back of our hand, to pull out of our back pocket at a moment’s notice and feel 100% confident that THIS dish…this dish will deliver.įriends, meet my signature pasta salad. That one recipe to rely on, to go back to, time and time again. Just like a signature scent, song, and style, every home cook should have a defining mark that sets us apart from the pack. During the summer months, I make one variation or another of this Greek Pasta Salad at least twice a month, and because I have the basics down, it’s easy to pull together for get-togethers, potlucks and BBQs.
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