Mike's Chilly Tangy Feta Summertime Pasta Salad

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

15 minutes to fresh, chilly, delicious, crispy & healthy fabulousness!

"Waste not, want not," was today's lesson plan for my tiny students! So, everybody in the pool! That's right! It was finally time to clean out those packed, overstuffed crispers o' mine! 😆

Anyway, this is an easy, absolutely refreshing salad that pairs well with darn near any entrée you can imagine. It's especially appreciated in our sweltering Southern Summer months here in New Mexico! 😰

She's also definitely one of those, "as needed," dishes if you ever saw one. So, feel free to get creative with this versatile and foolproof recipe! Trust me. You literally can't screw this crazy easy pre-fabed recipe up!

Authors Note: Know this colorful recipe will make approximately a 10 pound bowl of flavorful chilled pasta.

Mike's Chilly Tangy Feta Summertime Pasta Salad

15 minutes to fresh, chilly, delicious, crispy & healthy fabulousness!

"Waste not, want not," was today's lesson plan for my tiny students! So, everybody in the pool! That's right! It was finally time to clean out those packed, overstuffed crispers o' mine! 😆

Anyway, this is an easy, absolutely refreshing salad that pairs well with darn near any entrée you can imagine. It's especially appreciated in our sweltering Southern Summer months here in New Mexico! 😰

She's also definitely one of those, "as needed," dishes if you ever saw one. So, feel free to get creative with this versatile and foolproof recipe! Trust me. You literally can't screw this crazy easy pre-fabed recipe up!

Authors Note: Know this colorful recipe will make approximately a 10 pound bowl of flavorful chilled pasta.

Edit recipe
See report
Share
Share

Ingredients

15 mins
12 servings
  1. 1 (16 oz)Multi Colored Rigitoni Pasta [use about 1 1/2 boxes]
  2. 1 (12 oz)Athenos Bowl Feta Cheese [crumbled]
  3. 1 CupFresh Shreadded Parmasean Cheese
  4. 1 (24 oz)Creamy Chilled Bottle Olive Garden Signature Italian Dressing [well shaken]
  5. 1 BoxFirm Red Cheery Tomatoes [rinsed -halved]
  6. 1 BoxFirm Orange Cherry Tomatoes [rinsed - halved]
  7. 1 CupFresh Celery [rinsed - [diced - with leaves]
  8. 2EX LG Fresh Garden Cucumbers [peeled - chopped]
  9. 1/2 CupRadishes [rinsed - sliced]
  10. 1 CupSweet Viadailla Onions [rinsed - rough chopped]
  11. 1/2 CupRed [purple] Onions [rinsed - rough chopped]
  12. 2LG Fresh Carrots [peeled & sliced]
  13. 1LG Yellow Bell Pepper [chopped]
  14. 1LG Red Bell Pepper [chopped]
  15. 1LG Green Bell Pepper [chopped]
  16. 1Orange Bell Pepper [chopped]
  17. 1 CupFresh Garden Celery [chopped]
  18. 2 (14 oz)Cans Artichokes [in water - fully drained - chopped]
  19. 1 tbspFresh Basil Leaves [chopped]
  20. 1 (14 oz)Can LG Black Olives [fully drained - halved]
  21. 1/4 CupFresh Garden Chives [chopped]
  22. 1/8 CupFresh Garden Parley [chopped]
  23. to tasteFresh Ground Black Pepper
  24. 1 tbspRed Pepper Flakes
  25. to tasteSea Salt
  26. as neededGarlic Olive Oil

Cooking Instructions

15 mins
  1. 1

    Here's about all you'll need. Kraft Zesty Italian works great as well if you can't locate the Olive Garden Signature brand. But, try to locate the Olive Garden brand. It's less oily and melds well with the pasta.

  2. 2

    Feta Cheese.

  3. 3

    A delicious, creamy, tangy pre-fabed option. Found at Costco. Sold in twos. Definitely worth the price!

  4. 4

    Boil noodles as per manufactures directions. Usually 9 minutes. Add a dash of salt and olive oil to water. Drain. Upon draining, lightly drizzle noodles with garlic olive oil. Gently mix.

  5. 5

    Allow noodles to cool before adding to your chilled vegetables and sauce.

  6. 6

    Add everything together and gently mix well. Chill this savory dish for at least 4 hours. Stir occasionally. Enjoy every bite of your chilly taste of Summer!

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
MMOBRIEN
MMOBRIEN @cook_2891564
on
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!
Read more

Top Search in

Similar Recipes