Best My Big Fat Greek Pasta Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MY BIG FAT GREEK PASTA SALAD



My Big Fat Greek Pasta Salad image

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

Provided by GingerlyJ

Categories     Spinach

Time 20m

Yield 2 pounds, 12-15 serving(s)

Number Of Ingredients 14

1 lb bow tie pasta
1 cup frozen peas, thawed
1 cup Baby Spinach
1 cup shredded carrot
1 cup diced zucchini
1 cup extra virgin olive oil
1/2 cup white wine vinegar
1 lemon
3 sprigs of fresh mint
2 tablespoons all purpose Greek seasoning
2 tablespoons sugar
2 garlic cloves, minced
2 green onions, diced
1/2 lb crumbled feta cheese

Steps:

  • cook pasta til al dente. Drain.
  • add veggies to pasta.
  • for dressing assoil, vinegar, lemon juice, seasoning, sugar and garlic.
  • toss in pasta.
  • top with lemon zest,chopped mint and cheese.
  • chill.

Nutrition Facts : Calories 382.9, Fat 23.9, SaturatedFat 5.8, Cholesterol 48.8, Sodium 243.2, Carbohydrate 34.1, Fiber 2.6, Sugar 5.1, Protein 9.1

MY BIG FAT GREEK PASTA SALAD



My Big Fat Greek Pasta Salad image

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

Provided by The Spice Guru

Categories     Greek

Time 57m

Yield 8 serving(s)

Number Of Ingredients 21

1 (12 ounce) box tri-color spiral pasta (Barilla brand)
1/2 cup red onion, cut into thin 1 1/2-inch strips
4 green onions, sliced thin
1 small green pepper, cut into thin 1 1/2-inch strips
1 small red pepper, cut into thin 1 1/2-inch strips
1 small yellow pepper, cut into thin 1 1/2-inch strips
1 cup sweet grape tomatoes, halved lengthwise
1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices
1/2 cup pitted kalamata olive, halved lengthwise
3 tablespoons fresh basil leaves, cut into strips
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons minced fresh mint leaves
4 -6 ounces feta cheese (cut into small cubes or crumbled)
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 1/2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons red wine vinegar
1 pressed fresh garlic cloves or 1 teaspoon garlic powder
1 teaspoon dried greek oregano
1 teaspoon fresh ground black pepper
1 teaspoon fine sea salt

Steps:

  • PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
  • BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
  • DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
  • PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
  • ADD the cooled pasta to vegetables in bowl, combining well.
  • ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
  • WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
  • CHILL pasta salad at least 2 hours to overnight.
  • GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
  • SERVE and ENJOY!

Nutrition Facts : Calories 357.9, Fat 18.5, SaturatedFat 4.4, Cholesterol 13.4, Sodium 528.7, Carbohydrate 40, Fiber 3.2, Sugar 4.2, Protein 9

MY BIG FAT GREEK SALAD



My Big Fat Greek Salad image

You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 14

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
¼ red onion
½ red bell pepper
½ cup pitted Kalamata olives
½ cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar, or to taste
⅓ cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

Steps:

  • Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  • Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  • While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
  • Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  • Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g

MY BIG FAT GREEK PASTA SALAD



My Big Fat Greek Pasta Salad image

This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.

Provided by Kitchen Witch Steph

Categories     Vegetable

Time 1h15m

Yield 1 salad, 8-10 serving(s)

Number Of Ingredients 8

1 lb bow tie pasta (or whatever shape you desire)
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 pint cherry tomatoes or 1 pint grape tomatoes, halved
1/2 cup crumbled feta cheese
16 ounces greek vinaigrette (sis uses Kraft)
1/2 cup sliced olive (Kalamata or black)

Steps:

  • Cook pasta until al-dente. Drain.
  • Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
  • Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.

Nutrition Facts : Calories 268.7, Fat 5.5, SaturatedFat 2.2, Cholesterol 56.2, Sodium 181.2, Carbohydrate 44.9, Fiber 3.1, Sugar 3.5, Protein 10.1

MY BIG FAT GREEK SALAD



My Big Fat Greek Salad image

Make and share this My Big Fat Greek Salad recipe from Food.com.

Provided by The Spice Guru

Categories     Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

1 medium red onion, sliced into 1/4-inch rings
1 hothouse cucumber, sliced in 1/3-inch thick half-rounds
2 vine-ripened plum tomatoes, cut into half-wedges
1/2 quartered green bell pepper, sliced 1/4-inch thick
1/2 cup whole pitted kalamata olive
pickled Greek peppers (whole or sliced) (optional)
romaine lettuce, torn into bite-sized pieces (optional)
4 -6 ounces feta cheese, cut into 1-inch dice
6 tablespoons extra virgin olive oil
1/4 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh squeezed lemon juice
1 tablespoon red wine vinegar
1 pressed small fresh garlic cloves or 1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon dried mint (optional)

Steps:

  • NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
  • PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
  • REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
  • PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
  • PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
  • REMOVE onions from water and blot dry.
  • COMBINE all ingredients except feta cheese in a large bowl.
  • POUR the dressing over vegetables and gently toss until evenly blended.
  • SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
  • SERVE and enjoy.

Nutrition Facts : Calories 208.8, Fat 19.1, SaturatedFat 5.1, Cholesterol 17.9, Sodium 503.9, Carbohydrate 7, Fiber 1.5, Sugar 3.3, Protein 3.8

MY BIG FAT GREEK SALAD



My Big Fat Greek Salad image

Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.

Provided by College Girl

Categories     Cheese

Time 8m

Yield 5 cups-ish, 4 serving(s)

Number Of Ingredients 12

1 head romaine lettuce, quartered and torn apart
1/2 cup kalamata olive
4 ounces reduced-fat feta cheese, crumbled
2 red onions, halved, then sliced into petals
2 kirby cucumbers, halved lenghtwise, then thinly sliced diagonally
4 tomatoes, cut into chunks
oregano
mint
8 anchovies (optional)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Steps:

  • Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
  • In small bowl, beat together olive oil, lemon juice, and salt and pepper.
  • Pour the dressing over the salad.
  • Top with oregano, mint, and anchovies (if using).

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #salads     #greek     #european     #pasta-rice-and-grains

Related Topics