Best 10 Greek Style Pasta Recipes

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

GREEK-STYLE PASTA WITH SHRIMP

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
• Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

GREEK-STYLE SHRIMP PASTA WITH KALE

Steps:

• Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
• Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
• Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
• Divide pasta among bowls. Top with feta and drizzle with oil.

KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD

Steps:

• Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
• Place the pasta in a large bowl.
• Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
• For the dressing; in a processor place the garlic clove and process until minced.
• Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
• Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
• Cover and refrigerate for at least 4 hours.

GREEK-STYLE CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
• Rinse in cold water.
• Mix together all pasta ingredients in a bowl.
• Mix all dressing ingredients; add to pasta mixture; toss well to coat.
• Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
• Sprinkle more Feta cheese on top to garnish.
• ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.

GREEK-STYLE CHICKEN PASTA SALAD RECIPE - (4.4/5)

Steps:

• Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains. Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon. Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the pasta and balance of the salad dressings. Add the cheese. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving. This is a big salad and serves 12-16.

PENNE PASTA SALAD GREEK STYLE

Steps:

• Combine all the dressing ingredients except the cheeses in a bowl and set aside.
• Combine pasta, peppers , tomato, and onion in another bowl.
• Pour dressing over pasta mix, add feta and mix well.
• Top with Parmesan cheese.
• Cool and refrigerate 4-5 hours to blend the flavours.

GREEK-STYLE PASTA SALAD

Steps:

• In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth; set aside.
• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In 4-quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately.

GREEK STYLE PASTA

Steps:

• Bring pot of lightly salted water to boil and add pasta.
• Cook until al dente.
• Meanwhile, in large frying pan, saute peppers and onion in olive oil for 3 minutes.
• Add artichokes and cherry tomatoes.
• Saute an additional 2 minutes.
• Add chicken broth to pan and heat through.
• Toss in feta cheese, olives and oregano.
• Stir over low heat until cheese begins to melt.
• Serve over hot pasta.
• Squeeze lemon juice over top.

FUN "GREEK STYLE" PASTA SALAD

Steps:

• Boil and drail noodles.
• Allow noodles to cool.
• Add all other ingredients.
• Mix well.
• Serve.