Mike's Chilly Tangy Feta Summertime Pasta Salad

Name: Mike's Chilly Tangy Feta Summertime Pasta Salad
Total time: 900 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 (16 oz) Multi Colored Rigitoni Pasta [use about 1 1/2 boxes]; 1 (12 oz) Athenos Bowl Feta Cheese [crumbled]; 1 Cup Fresh Shreadded Parmasean Cheese; 1 (24 oz) Creamy Chilled Bottle Olive Garden Signature Italian Dressing [well shaken]; 1 Box Firm Red Cheery Tomatoes [rinsed -halved]; 1 Box Firm Orange Cherry Tomatoes [rinsed - halved]; 1 Cup Fresh Celery [rinsed - [diced - with leaves]; 2 EX LG Fresh Garden Cucumbers [peeled - chopped]; 1/2 Cup Radishes [rinsed - sliced]; 1 Cup Sweet Viadailla Onions [rinsed - rough chopped]; 1/2 Cup Red [purple] Onions [rinsed - rough chopped]; 2 LG Fresh Carrots [peeled & sliced]; 1 LG Yellow Bell Pepper [chopped]; 1 LG Red Bell Pepper [chopped]; 1 LG Green Bell Pepper [chopped]; 1 Orange Bell Pepper [chopped]; 1 Cup Fresh Garden Celery [chopped]; 2 (14 oz) Cans Artichokes [in water - fully drained - chopped]; 1 tbsp Fresh Basil Leaves [chopped]; 1 (14 oz) Can LG Black Olives [fully drained - halved]; 1/4 Cup Fresh Garden Chives [chopped]; 1/8 Cup Fresh Garden Parley [chopped]; to taste Fresh Ground Black Pepper; 1 tbsp Red Pepper Flakes; to taste Sea Salt; as needed Garlic Olive Oil

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.

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! 😆

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

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! 😆

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

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! 😆

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

Saved

Ingredients

15 mins

12 servings

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

Saved

Steps

15 mins

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

Feta Cheese.
3

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

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

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on June 22, 2016 02:51

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!