Greek pasta salad7/4/2023 This recipe is best with radiatore pasta, instead of penne. I like to keep in in a mason jar so I can give it a good shake right before pouring it over the salad. If you are making this salad a few hours or even a couple days ahead of time you can mix all the ingredients together, but leave the Greek salad dressing aside until you’re ready to serve. Black beans, chickpeas, or kidney beans would all taste awesome! Can You Make Greek Pasta Salad Ahead Of Time? If you want to keep it vegetarian and add some protein, try out cubed firm tofu or you can add rinsed canned beans. Want to turn this recipe into a meal? Slice up some chicken, steak, or even cooked and crumbled ground meat of your choice. What Other Ingredients Can I Use In This Recipe? If you come across some fun shapes like scoobi doo (yes, that’s a real thing) or gimelli then feel free give those a try! You can also make this salad with quinoa or bulgur to add extra nutrition. Try out rotini, rigatoni, shells, farfalle, orzo, or even your favorite flavor of tortellini. What Type Of Pasta Can I Use?Īny small shape will work for this recipe. For ease of serving this salad to a crowd, we typically see the cheese crumbled or cubed in North America. If we get really true to Greek roots here, this salad would be served with a slice of feta on top rather than mixed in. It’s dressed with a red wine vinaigrette herbed with fresh oregano. This crisp and refreshing salad is traditionally made with cucumbers, tomatoes, red onion, kalamata olives, and feta cheese. Garnish with a sprinkle of oregano, crumbled feta, and some freshly cracked pepper. Pour over the salad, and mix everything together well. Add all the dressing ingredients to a mason jar and shake well until everything is mixed well. Place all the ingredients in the large bowl with the cooled pasta. I have both cubed and crumbled feta in the salad to make sure every bite is a bit cheesy. I like to have the olives halved but you can keep them whole. Slice all the veggies into bite-sized pieces. After you strain the pasta, rinse it well with cold water from the tap until it has cooled completely. Boil the pasta according to package instructions. Lemon Juice – Just a couple tablespoons of freshly squeezed lemon juice.I like to top my salad with fresh cracked pepper as garnish. If you have dried oregano at home that will also work. Oregano – I used fresh oregano because it complimented the veggies so well.Garlic powder – You can use some fresh minced garlic if you prefer.Olive oil – You can also use mild flavored oils such as safflower, walnut, or grape-seed.I love to make simple vinaigrettes with it. Red wine vinegar – This ingredient is a must in your pantry if it’s not already there! It adds such a wonderful flavor to salads.Rinse with cold water and they will taste much more tame. If you don’t like raw onion, you can blanch them by placing the sliced onions in a strainer and pouring boiling water over them. Red onion – You can use a more mild yellow or white onion if you prefer.French black, Gaeta, or California black olives will work as well. Kalamata olives – I found a jar of pitted and halved olives which made prep much easier.Bell pepper – I used a green bell pepper for this recipe but any type will work.Cherry tomatoes – I found these beautiful mini heirloom tomatoes which made the salad look colorful! You can use regular cherry or grape tomatoes instead.Cucumbers – I used mini cucumbers but english cucumbers will also work. ![]() This will cool it down to an appropriate temperature for the salad, and also prevent the noodles from sticking together.
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