A Crowd Favourite! Greek Pasta Salad – Simple Ingredients – Served Chilled – Perfect for BBQ’s as side dish.
Click this link to Subscribe: https://www.youtube.com/channel/UCdlzFn1P4yewtZUkGFIGZzwHow to Prepare a Greek Pasta Salad – Served Chilled
Recipe:
GREEK PASTA SALAD (served chilled)
Ingredients:
250grams of penne pasta (cooked al dente) drained
1/2 tablespoon olive oil to coat pasta after cooked & drained to prevent sticking
1/4 red pepper diced
1/4 green pepper diced
1/4 yellow pepper diced
1/2 cup Greek olives (Spanish olives can be substituted)
1/2 cup Green olives (stuffed is fine as well)
1/4 cup feta cheese crumbled for topping
DRESSING:
1/2 cup mayonnaise (Hellman’s best)
1/2 cup Greek yogurt
1/4 cups Feta Cheese (crumbled)
1 teaspoon Oregano
1 teaspoon Garlic Powder
Salt & Pepper to taste
Salad served chilled
hello thanks for tuning in my name is
Maria today I’m going to make a cold
pasta salad to accompany our barbecue
we’re having this afternoon there will
be a few other things that I’m going to
make but today I’m going to concentrate
for this video on the cold pasta salad
so stick around and let’s get busy
they’re just so gorgeous
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with a cold pasta Greek
salad we need um tricolored Peppers I’m
only going to use about a quarter of
each some feta cheese some Greek
yogurt some mayonnaise preferably
helmond please cuz that to me is the
best tasting Mayo out there some black
olives some oregano garlic powder salt
and black pepper that’s all we need for
this
recipe oh and of course the penny
pasta so my pasta’s cooked al dente and
I’m just going to strain it and run it
under cold water I’ve strained it and
run it under cold
water I’ve place the pasta in this
shallow baking
dish and I’m just going to add just a
drizzle of olive oil over it and I’m
going to let it cool
down I added about half a tablespoon of
olive oil into
this and just stirring it up just want
to coat the the
noodle enough and the goal is so that it
will not stick cuz when it does cool
down it tends to
stick so I’ve gone ahead and uh combined
the mayonnaise the Greek
yogurt the um salt pepper oregano and
garlic
powder uh the feta cheese as well about
um 1/4 cup of feta cheese it’s been
crumbled you can barely see it in there
but it’s there and that will be our
dressing next thing will be to cut our
Peppers we’re only going to use a/4 of
the
peppers I’ve washed
them we want to make sure we don’t get
any
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seeds and we’re going to
just cut them into strips first
let’s get rid of those seeds they’re
sweet
peppers but we don’t want the seeds in
there I’m going to do this
for the
three different colored Peppers we’re
going to cut them
into F
size
pieces we’ll do that with the green and
the
yellow so I’ve got the green yellow and
red peppers all chopped up ready to
go next St
is throw in our
pasta stir that up
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nice colors in
there so this is all nicely Incorporated
now we’re going to take our dressing
and pour that in
there stir that up
as I said I like using the helmond
because it tastes the best but if you
don’t have helmond you can use whatever
mayonnaise you
have it’ll be equal parts of mayo and
Greek yogurt
it’s come along pretty good nice
Incorporated and
then we’re going to taste test it for
oops salt and
pepper I don’t throw in the black olives
until I have the dish ready for it I’m
going to leave it in this bowl and I’m
going to refrigerate it
cover it with uh plastic and refrigerate
it once we’re ready to um serve I’ll add
the black
olives all right let’s try it for salt
and pepper
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yummy yummy yummy yummy
delicioso it’s
delicioso I’m not putting any salt in
there I’ll sprinkle a little bit of
pepper
and this is ready for Saran Wrap stick
it in the fridge bring it out give it a
stir put it into your uh surfing
dish top it off with some black Spanish
olives
I like using the the Spanish olives
because they’re not they don’t have that
zesty zingy like the Greek olives do if
you have Greek olives olives use those
because that’s really why it’s called a
Greek pasta salad but I like the um the
Spanish black olives better
M
delicious yummy has is
chilled some serving
platter and I’ve added some black
Spanish Spanish olives some green olives
and just a slight amount of crumbled
feta on top it’s ready to be
served and you know what they just make
this beautiful day even more spectacular
in case I forget to ask if you haven’t
subscribed already please do so we would
really appreciate it thank you
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