Ultimate Make Recipe Mikes Chilled Greek Feta Salad Delicious and Healthy

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17 ingredients, 8 steps, cooking Mike's Chilled Greek Feta Salad

How are you all, now you get present recipe Mike's Chilled Greek Feta Salad with 17 ingredients and 8 steps. Next this is how to make it, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 8 stages of easy cooking Mike's Chilled Greek Feta Salad.

Ingredients for Mike's Chilled Greek Feta Salad

1. Prepare : Greek Feta Salad.
2. It’s 1 box (12 oz) : Multi Colored Rotini Pasta.
3. Prepare 2 (8 oz) : Boxes ATHENOS Feta Cheese Chunks [1/4" chop].
4. Prepare 5 oz : Shreadded Parmesan Cheese.
5. Prepare 1/4 Cup : Sun Dried Tomatoes [in oil - chopped].
6. Prepare 1 can : Artichokes In Water [drained - chopped].
7. You need 1/2 : large Red - Green - Yellow - Orange Bell Pepper [chopped].
8. It’s 1 can : Black Olives [drained - sliced in half].
9. Prepare 1 : large Cucumber [peeled - chopped].
10. You need 1 (10.5 oz) : Cherry Tomatoes [sliced in half].
11. You need 1/2 cup : Chopped Green Onions.
12. It’s 1 : Purple Onion [chopped].
13. Prepare 1/2 Bunch : Fresh Parsley [rough chop].
14. It’s 1 : Fresh Cracked Black Pepper [to taste].
15. You need 2 tbsp : Fresh Basil [optional].
16. It’s 1 cup : Banana Peppers [optional].
17. Prepare 2 (16 oz) : Bottles Kraft Zesty Italian Dressing [reserve one bottle].

If all cooking materials Mike's Chilled Greek Feta Salad it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Step by Step Cooking Mike's Chilled Greek Feta Salad

1. Clean, chop and drain all vegetables. Refrigerate until pasta is ready and cooled down.
   
2. Chop Feta Cheese chunks in semi large chunks and add to vegetables. They will fall apart slightly when mixed with the dressing.
   
3. Shred Parmesan Cheese if not already shreadded.
   
4. Bring a large pot of water to a steady boil and add 1/2 tsp salt and a splash of oil.

Pour pasta into boiling water, stirring occasionally and cover for 8 minutes. Or, as per box directions. I'll boil my noodles al dente [just under manufacturers directions] for a toothier chew.

1. Drain noodles and place pasta in a large bowl.

Immediately add your entire bottle of Italian Dressing to your pasta and mix well.

This step is important. Especially if you're serving this dish the same day. Your pasta will instantly begin to absorb your dressing while hot.

Allow pasta to cool naturally on the counter.

1. Also another great dressing option!
   
2. After pasta has cooled off - add all of your chopped chilled vegetables and cheeses. Gently fold them in.

Refrigerate salad for several hours - gently mixing occasionally.

As needed - add your reserved bottle of dressing if you feel your salad is firming up too much with the addition of cheese.

1. Authors Notes:

#1: I've tried the most expensive Italian Dressings and most of the more cost effective ones. One of the best I've found to date is Kraft Zesty Italian for flavor and price.

#2: The flavor of this salad is exponentially better the following day.

#3: Stir entire batch of salad from the base upwards each time before serving dishes for best flavor.

Enjoy!

1. Finish and Enjoy.

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