Mike's Chilled Artichoke Feta Pasta Salad

Name: Mike's Chilled Artichoke Feta Pasta Salad
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 (12 oz) Box Multi Colored Rotini Pasta [+ water - salt & splash olive oil]; 2 Boxes ATHENOS Feta Cheese [× extra for garnish]; 1/3 Cup Fresh Grated Parmesan Cheese [+ extra for garnish]; 1 (33 oz) Jar Artichoke Hearts [in water - fully drained - halved]; 1 Can Large Black Olives [fully drained - halved]; 1 Extra Large Cucumber [diced]; 1/2 Green Bell Pepper [diced - use multi color bells if you have them]; 1/2 Cup Fresh Green Onions [chopped + reserves for garnish]; 2 tbsp Sun Dried Tomatoes [in oil - chopped]; 1 tbsp Dried Italian Seasonings; 1 Small Purple Onion [diced]; 1/3 Cup Fresh Parsley Leaves; 1 (24 oz) Bottle Kraft Zesty Italian Dressing [well shaken]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This fusion inspired salad is just as delicious as it is easy to make. She's a tangy yet sweet, refreshing chilled pasta salad that's heavy on the Feta Cheese and, even heavier on Artichoke Hearts!

It's also great as a chilly side dish for picnics and barbecues. Also know that as this dish rests and chills in the fridge - the better this salad gets!

There are also a number of varied vegetables you can add to your zesty salad. I typically add fresh zucchini, celery, carrots and cherry tomatoes to it if I have them on hand. So, go ahead. Feel free to drag this recipe through the garden! Get creative with it!

This fusion inspired salad is just as delicious as it is easy to make. She's a tangy yet sweet, refreshing chilled pasta salad that's heavy on the Feta Cheese and, even heavier on Artichoke Hearts!

It's also great as a chilly side dish for picnics and barbecues. Also know that as this dish rests and chills in the fridge - the better this salad gets!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This fusion inspired salad is just as delicious as it is easy to make. She's a tangy yet sweet, refreshing chilled pasta salad that's heavy on the Feta Cheese and, even heavier on Artichoke Hearts!

It's also great as a chilly side dish for picnics and barbecues. Also know that as this dish rests and chills in the fridge - the better this salad gets!

This fusion inspired salad is just as delicious as it is easy to make. She's a tangy yet sweet, refreshing chilled pasta salad that's heavy on the Feta Cheese and, even heavier on Artichoke Hearts!

It's also great as a chilly side dish for picnics and barbecues. Also know that as this dish rests and chills in the fridge - the better this salad gets!

Saved

Ingredients

20 mins

8 servings

1 (12 oz)Box Multi Colored Rotini Pasta [+ water - salt & splash olive oil]
2 BoxesATHENOS Feta Cheese [× extra for garnish]
1/3 CupFresh Grated Parmesan Cheese [+ extra for garnish]
1 (33 oz)Jar Artichoke Hearts [in water - fully drained - halved]
1 CanLarge Black Olives [fully drained - halved]
1Extra Large Cucumber [diced]
1/2Green Bell Pepper [diced - use multi color bells if you have them]
1/2 CupFresh Green Onions [chopped + reserves for garnish]
2 tbspSun Dried Tomatoes [in oil - chopped]
1 tbspDried Italian Seasonings
1Small Purple Onion [diced]
1/3 CupFresh Parsley Leaves
1 (24 oz)Bottle Kraft Zesty Italian Dressing [well shaken]

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Steps

20 mins

1

Fully drain your artichoke hearts and black olives. Slice all in half.
2

Chop your chilled vegetables. Mix well.
3

Gently fold in your cheeses.
4

Chop your Sun Dried Tomatoes.
5

Gently toss mixture well. Refrigerate this mixture until your pasta has cooled.
6

Bring a 6-8 quart pot to a steady boil. Add a few dashes salt and a dash of olive oil.
Add your muli-colored Rotini Pasta. Stir well and regularly.
Boil as per manufacturers directions. Usually about 10 minutes.
7

Drain pasta and return to pot.
8

Add half of your Kraft Zesty Italian Dressing, a few pinches fresh ground black pepper. Stir well. Allow pasta to cool naturally. Stir occasionally as it cools.
9

Authors Note:
For the biggest flavor and lowest price - I've found that Kraft Zesty Italian Dressing is one of the best bets out there. But, feel free to use your favorite brand.
10

Once pasta has cooled, pile on your vegetable/cheese mixture and pour your remaining 1/2 bottle dressing over it.
11

Gently fold everything together with bottom to upward strokes.
Refrigerate salad for several hours. Know that with the longer the marry time - the better tasting she'll be. Mix her up occasionally and add additional dressing as the days go by.
12

This chilly springtime salad also makes for great workplace, on the go, or, school lunches.
13

Authors Tip:
Before serving - give your salad a quick stir each time from the bottom up. This step is meant to pull any settled dressing up from the bottom for fullest flavor. Add more Italian seasoning as needed to refresh your salad in the coming days.
Garnish with Feta Cheese, Parmesan Cheese and green cjives.
Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 15, 2016 18:28

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!