Creamy Greek Salad Pasta Food

CREAMY GREEK SALAD PASTA RECIPE

Creamy Greek salad pasta recipe image

This Greek salad pasta is a healthy, meatless recipe that's best served cold. Greek yogurt adds extra protein and makes it creamy and refreshing.

Provided by The Hungry Bites

Time 32m

Number Of Ingredients 14

Ingredients

1 pound fusilli pasta, you can also use penne, rigatoni, farfalle or elbow macaroni pasta
2 large tomatoes, diced
2 small Persian cucumbers, diced (or about 1 cup chopped English cucumber).
1/2 red onion, finely chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup sliced olives
7 oz (200 grams) feta cheese, cubed or crumbled
1 cup corn kernels (I buy them frozen and cook them in boiling water for 2 minutes)
1 cup strained Greek yogurt 2% fat (you can also use full fat)
1/2 cup parsley, chopped
1-2 teaspoons dried oregano
2-3 tablespoons e.v. olive oil
Salt and pepper to taste

Steps:

Take care to chop all the vegetables about the same size.
Cook the pasta according to the directions on the package, drain well using a colander and rinse with cold water until no longer warm. Set aside to drain.
Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
Serve immediately or refrigerate for 1 hour to chill.
Eat!

Nutrition Facts : Calories 663 kcal, ServingSize 1 serving

CREAMY GREEK SALAD DRESSING

Creamy Greek Salad Dressing image

Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.

Provided by evelynathens

Categories Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 -2 garlic clove, minced fine (depending on how strong you want your dressing)
1 teaspoon dried oregano (mediterranean)
1 tablespoon chopped fresh dill
salt & freshly ground black pepper
3/4 cup feta cheese, crumbled
3/4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)

Steps:

In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
Chill at least 1 hour so the flavours meld.
Refrigerate, tightly covered.
This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
If the dressing separates, just give it a whizz in the blender again.

KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD

Kittencal's Creamy Greek-Style Pasta Salad image

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving

Provided by Kittencalrecipezazz

Categories Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
2 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/2 cup sliced kalamata olive
1 1/2 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
1/4 cup crumbled feta cheese
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
1/3 cup mayonnaise (more if needed mixed in the salad at the end)

Steps:

Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
Place the pasta in a large bowl.
Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
For the dressing; in a processor place the garlic clove and process until minced.
Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1

CREAMY GREEK-STYLE PASTA SALAD

Creamy Greek-Style Pasta Salad image

I recently developed this recipe, it's a full-flavored salad and not for anyone with plain palettes, the dressing is what really makes this salad --- feel free to add in other veggies of your choice, adjust the dressing and salad amounts to suit taste, plan ahead this salad must chill for 5 or more hours before serving, prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories Poultry

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 23

Ingredients

500 g uncooked medium pasta shells (or use small cheese tortellini pasta)
6 -8 green onions, chopped
1 small green bell pepper, seeded and finely chopped
1 small red bell pepper, seeded and finely chopped
1 stalk celery, finely diced (optional)
1 1/2 cups crumbled feta cheese
3/4 cup sliced black olives
2 large plum tomatoes, coarsley chopped (or use halved cherry tomatoes)
3 cups cooked chicken, diced (or use cooked turkey)
1/2-3/4 cup prepared ranch dressing (or to taste)
salt and black pepper
1/2 cup olive oil (can use half each vegetable oil and olive oil)
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Dijon mustard
2 -3 teaspoons sugar
3 teaspoons dried oregano (you can add in more at the end of making the salad)
3 teaspoons dried basil
1 -2 teaspoon seasoning salt
black pepper (to taste)
1/4 cup grated parmesan cheese

Steps:

For the dressing; in a bowl whisk together all ingredients until well blended adjusting amount to taste, then refrigerate until ready to use (the dressing may be made up to a day in advance).
Boil the pasta shells in boiling water until al dente; drain and rinse under cold water; place into a large bowl.
Add in onions, bell peppers, celery (if using) feta cheese, olives, tomatoes and cooked chicken; toss with a wooden spoon to combine.
Add in the prepared dressing; toss well to combine.
Add in Ranch dressing (start with 1/2 cup and add in more to taste).
Add in more oregano if desired and season with salt and lots freshly ground black pepper.
Cover and chill for 5 hours or more before serving.

Nutrition Facts : Calories 635.1, Fat 34.1, SaturatedFat 9.1, Cholesterol 71.2, Sodium 675.3, Carbohydrate 54, Fiber 3.6, Sugar 5.5, Protein 27.5

CREAMY GREEK STYLE PASTA SALAD

Creamy Greek Style Pasta Salad image

Delicious. Got from a coupon insert, I think Ronzoni. Cooked and diced chicken, or shrimp is optional. prep time is pasta cooking time, and cooking time is chilling time.

Provided by soulcandybt

Categories < 4 Hours

Time 2h12m

Yield 1 large bowl, 7 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces dry pasta (tri-color rotini)
1 (14 ounce) jar alfredo sauce
1/4 cup vinegar (I used white wine vinegar)
2 teaspoons italian seasoning
2 cups fresh spinach
2 cups tomatoes (chopped)
1 bell pepper (any color, chopped)
1 cup olive (any type, I used black)
6 ounces feta (I used tomato basil flavor)

Steps:

Cook pasta and cool.
Prepare vegetable while pasta cooks.
Mix alfredo sauce, vinegar, italian seasoning together.
Add everything to the cooled pasta.
Chill before serving.

Nutrition Facts : Calories 287.6, Fat 8.4, SaturatedFat 4.3, Cholesterol 23, Sodium 442, Carbohydrate 41.8, Fiber 3.3, Sugar 4.2, Protein 11

GREEK PASTA SALAD

Greek Pasta Salad image

Make and share this Greek Pasta Salad recipe from Food.com.

Provided by Carol

Categories Vegetable

Time 33m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 package rotini pasta or 1 package fusilli
1 can sliced olive, , drained
1 can artichoke heart, drained & quartered (I prefer packed in water)
1 cup garbanzo beans, drained
1 cucumber, peeled,halved & sliced
1 small onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 cup cherry tomatoes, halved
1 package feta cheese, drained & crumbled
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons lemon juice
4 teaspoons oregano
4 cloves garlic, minced
salt & pepper

Steps:

Boil pasta according to directions, drain.
In a small bowl prepare dressing and set aside.
In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.
Add the dressing and stir.
Best if allowed to refidgerate for an hour before serving.

Nutrition Facts : Calories 217.9, Fat 15.7, SaturatedFat 5.6, Cholesterol 25.3, Sodium 575.9, Carbohydrate 14.1, Fiber 3, Sugar 3.3, Protein 6.5

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