Mediterranean Pasta Salad

I made this yummy salad full of fresh veggies and tossed with a unique vinaigrette for our Fourth of July get together with friends. It made a huge portion, perfect for potlucks. It can be made ahead of time and chilled - a bonus for this busy Mommy who's one year old is constantly keeping me on my toes!

Mediterranean Pasta Salad
From Family Circle Magazine 
Makes 12 servings (more if using potluck sized portions)
Printable Version

Ingredients

1 box of your favorite pasta

8 ounces snow peas (I used regular frozen peas that I thawed)

1 pint cherry tomatoes, halved

1 sweet orange pepper, cored, seeded and cut into 1 ¼ inch strips

1 cup crumbled feta cheese

½ medium red onion, thinly sliced

1 cup fresh basil leaves, thinly sliced

For the Vinaigrette

¼ cup distilled white vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

¾ teaspoon salt

¼ teaspoon pepper

⅓ cup extra virgin olive oil

Directions Cook noodles according to directions. Add snow peas during the last minute. Drain and rinse in cold water. Drain again. Meanwhile place tomatoes, pepper strips, feta and onion in a large bowl. Whisk together all ingredients for the Vinaigrette and whisk. Place pasta and snow peas in a large bowl with the other ingredients with Vinaigrette. Toss gently to combine. Scatter sliced basil on top and gently stir. Refrigerate until serving.

Greek Quinoa Salad

Please forgive the poor lighting in these photos - they were taken during a typhoon! I made this yummy, healthy and very filling salad for hubby and I to enjoy during our last typhoon - we've had four in Okinawa this year and let me tell you, it's getting old. But this Greek Quinoa Salad made being stuck indoors listening to the howling wind and watching the torrential rain a whole lot better. I love the traditional Greek flavors in this dish - feta cheese, cucumbers, tomatoes, lemon, and olive oil. I wanted this to be a meal in itself so added in grilled chicken breasts. 

Greek Quinoa Salad
From With Style & Grace
Printable Version
1 1/2 cups quinoa 
2 cups water or chicken broth
1 heaping cup of cucumbers, quartered
1/2 cup cherry tomatoes
1/4 cup Kalamata olives (I completely forgot these!)
1/4 cup red onion, chopped
2 green onions, chopped
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons white or red wine vinegar
2 garlic cloves, minced
salt and pepper to taste
1/2 cup feta cheese

Directions
In a medium pot bring water or chicken broth and quinoa to a boil. Reduce to simmer and cover for about 17 minutes. When all the water is absorbed remove and fluff with a fork. Allow to cool. 
In a large bowl combine cucumbers, tomatoes, olives and onions. 
Whisk together lemon juice, olive oil, vinegar, and salt and pepper to make the dressing. 
Stir the vegetable combination into the quinoa then pour the dressing over everything and stir to combine. Add in feta and stir lightly. Season with additional salt and pepper to taste.

Layered Greek Dip

I love when people share a new recipe with me and when Aunt Becky shares a recipe with me I know it's going to be good - she gave me the recipe for Pasta Florentine, which is an absolute favorite of mine. So when she told me she had a recipe for a Layered Greek Dip I needed to try, I was very excited. This dip is just bursting with yummy greek flavors: hummus, feta, Kalamata olives, tomatoes, cucumbers. It makes a huge batch, perfect for parties or get togethers. Thanks Aunt Becky for another great recipe!

Layered Greek Dip
Makes about 2 1/2 cups (16 servings)
Printable Version


Ingredients
1 8oz package of cream cheese, softened
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
3 cloves of garlic, minced
1 1/2 cups prepared original hummus
1 cup chopped cucumbers
1 cup chopped cherry tomatoes - get rid of extra juice
1/2 cup chopped, pitted Kalamata olives
1/2 cup feta cheese
1/3 cup sliced green onions
Pita chips or multi-grain tortilla chips

Directions
In a medium bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with an electric mixer on medium speed until smooth and combined.

Spread the cream cheese mixture into a deep 9 inch pie pan or shallow serving dish. Evenly spread the hummus  on top of the cream cheese. 

Top the hummus with the remaining ingredients, in order. Cover and refrigerate for 2 - 24 hours. Serve with pita chips or multi-grain tortilla chips.