Creamy Greek-Style Pasta Salad |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 10 |
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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. 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 |
Directions:
1. 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).
2. Boil the pasta shells in boiling water until al dente; drain and rinse under cold water; place into a large bowl.
3. Add in onions, bell peppers, celery (if using) feta cheese, olives, tomatoes and cooked chicken; toss with a wooden spoon to combine.
4. Add in the prepared dressing; toss well to combine.
5. Add in Ranch dressing (start with 1/2 cup and add in more to taste).
6. Add in more oregano if desired and season with salt and lots freshly ground black pepper.
7. Cover and chill for 5 hours or more before serving.
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