Best Kittencals Creamy Greek Style Pasta Salad Recipes

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

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

KITTENCAL'S CREAMY ITALIAN SALAD DRESSING

Kittencal's Creamy Italian Salad Dressing image

This dressing must chill for 6 or more hours before serving don't even think about serving it right away as the flavors intensify with chilling time, even better if made a day ahead, I have left the Parmesan as optional you may add in or omit, you may adjust all amounts to taste.

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 12

Ingredients

3/4 cup olive oil
1/3 cup mayonnaise (do not use salad dressing)
2 teaspoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 large garlic cloves, minced (or to taste) or 1/2 teaspoon garlic powder (or to taste)
1 1/2 teaspoons seasoning salt or 1 teaspoon white salt
2 -4 teaspoons white sugar, more if needed to taste or 2 -4 teaspoons corn syrup
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/3 cup freshly grated parmesan cheese (optional)
fresh ground black pepper (to taste)

Steps:

In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
Season with black pepper then mix in Parmesan cheese (if using).
Adjust all ingredients to taste.
Cover, and refrigerate for 6 or more hours before using.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs image

There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207

Provided by Kittencalrecipezazz

Categories Sauces

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

prepared meatballs, recipe (see my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
olive oil (to cover bottom of the pot)
1 large onion, chopped
6 large garlic cloves, finely chopped (or to taste)
1 -2 bay leaf
1 tablespoon dried oregano (rubbed with fingers to release the oils)
1 tablespoon dried basil (rubbed with fingers to release the oils)
1 -2 tablespoon salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 teaspoon crushed red pepper flakes (optional or to taste)
1 (6 ounce) can tomato paste
1/3-1/2 cup dry red wine (or to taste)
2 (28 ounce) cans crushed tomatoes (can use 3 cans if you plan of freezing some sauce)
2 (28 ounce) cans diced tomatoes, well drained
1 tablespoon sugar (optional and to be added in the last 30 minutes of cooking time)

Steps:

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
Drain the diced tomatoes over a strainer.
Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
Add in fresh garlic; cook stirring for 2 minutes.
Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
Add in the wine; stir well to combine.
Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
Skim off any fat that might gather on top of sauce.
Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2

KITTENCAL'S SPAGHETTI PIE

Kittencal's Spaghetti Pie image

You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will not fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly

Provided by Kittencalrecipezazz

Categories Spaghetti

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

8 ounces uncooked thin spaghetti
1/4 cup melted butter
1 teaspoon garlic powder
2 eggs, beaten
3/4 cup grated parmesan cheese, divided
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional or to taste)
2 cups cream-style cottage cheese
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese, divided
1/2 lb ground beef (or use bulk Italian sausage meat or half each)
1 small onion, chopped
1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
1 -2 tablespoon fresh minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 ounce) can tomato sauce (another 1/2 cup sauce won't hurt)
1 (10 ounce) can sliced mushrooms, drained
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)

Steps:

Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
Top with 1 cup or more of mozzarella cheese.
Cover with foil and bake at 350°F for 30 minutes.
Uncover and continue to bake 10-15 minutes more or until hot and bubbly.