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Greek Pasta Salad

It’s still August, Summer isn’t over yet! It’s still hotter n’ all get out around here in Southern Indiana, and in my mind, Summer isn’t over until the last cookout (aka Labor Day)! However, I don’t know about you, but we grill all year around here. Rain, sunshine, snow and sleet 😂. There’s a reason we had a covered deck built.  What we grill during those colder months are different than what we grill in the warmer months though. There aren’t any hamburgers, or ribs, or corn on the cob, or noodle salads. Usually, we are grilling things like steak and pork chops, and the grilling is a lot rare of an occurrence than in the warmer months too.

For now though, it’s still Summer! So lets get the barbecue on, because I’ve got a wonderful pasta salad to go with whatever you are grilling, and it makes a lot so it’s perfect for a cookout with friends and family. What’s better than hanging out friends and family and sharing awesome food?! Nothing, that’s what.

Before I show you how to make this lovely, easy, and so flavorful salad, a big thanks goes out to Katya over at Little Broken for the amazing Greek Vinaigrette that I use in this salad.

You want to start by getting a big pot of water to a boil, and then adding your pasta. Cook the pasta according to the package directions and then drain and run under cold water to cool. While that’s going on, you can prep your veggies.

Once you have everything chopped up, toss your veggies, olives and feta together in a very large bowl.  Add the cooled, cooked pasta, and toss together.

Then make a batch of the dressing, which consists of olive oil, red wine vinegar, pressed garlic, lemon juice, oregano, salt and pepper. Pour that over the salad, and toss to coat completely. It is now ready for the fridge. Cover your salad and refrigerate for at least 2 hours.

Because pasta likes to soak up dressings like this one while it sits, I make a second batch of the dressing and have it ready in the fridge. Then when it comes time to serve, I pour my reserved dressing over the salad, and toss again to coat. Delicious!

Print Recipe
Greek Pasta Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of water to a boil, and add pasta. Cook pasta according to package directions. Drain and run under cold water to cool; set aside.
  2. While pasta is cooking, prep vegetables. Toss onion, cucumber, tomatoes, olives and feta together in a very large bowl. Add cooked pasta, toss together and set aside.
  3. In a small bowl, whisk together all of the vinaigrette ingredients. Pour over pasta mixture, and toss well to coat. Cover and refrigerate salad for at least 2 hours before serving.
  4. In another bowl, or a mason jar, combine all of the vinaigrette ingredients again. Whisk to combine well, or put lid on jar and shake to combine. Cover and place in the refrigerator until ready to serve the salad. Just before serving, shake or whisk reserved dressing, and pour over pasta salad. Toss to coat, and serve.
Recipe Notes

I make a reserved batch of the vinaigrette, because the pasta tends to soak up a lot of the dressing as it sits. Adding additional dressing before serving will make sure your salad isn't dry, and of course bring extra fresh flavor.

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Jake’s Garlic Lemon Chicken

Hello and happy Friday everyone! I am so excited, and not just because it’s Friday! I’m also excited to be sharing with all of you, the most epic, ridiculously delicious chicken recipe. This is one of my favorite main dishes, and it’s not even my recipe. It’s my husband’s! He’s nice enough to let me share this with all of you.

Jake’s Garlic Lemon Chicken, is the first recipe my husband made for me before we were married. He asked me if I liked garlic. Psh.. duh.. I love garlic! In my opinion, there is no such thing as too much garlic. So, he says “You gotta try my chicken!” I was skeptical, but willing. I didn’t even know he could cook, and when he didn’t whip out a recipe to read from, I was even more shocked! The aroma as this chicken baked was just taunting me. I couldn’t wait to try it. I will never forget that first bite. Ooohhhh man… the most juicy, flavorful chicken I have ever eaten in my life! After all of the laughter he brought me (and still does), making me laugh until my sides hurt, and now this chicken, that was it! I knew I had to marry this man! The kids love this recipe too, in fact, for some reason it hadn’t been made in quite awhile, and when Andrea (my 10 year old) asked if we could have this for dinner, I may or may not have squealed in delight. Pretty sure I did, but we’ll keep that between us mkay?

Hubster is not the measuring type of guy. He’s not even a recipe type of guy. He’s a concoct it in his head type of guy, and it just works really really well. If you don’t like a lot of garlic, then don’t use as much garlic. It’s really just one of those kinds of “recipes”. I don’t want to waste any more of your time, because you’re going to need to go make this for your family ASAP. So lets get to it, shall we?

You’ll want to get your 13×9 glass backing dish out, first thing. Then you’re just going to pour some olive oil in the bottom of the dish, just basically coat the bottom. Then you’re going to place your boneless skinless chicken breasts on top of the oil. As you can see here, our chicken breasts were HUGE. So we only used three, because once we cut those in half, this will feed 6. So use as many or as little chicken breasts as you need. Now take a fork, and pierce the top of the chicken breasts several times. The idea here is to let that lemon juice get into the chicken. Now pour some lemon juice over the chicken. Jake estimates that he probably used about a cup of lemon juice. You really can’t over-do the lemon juice, so just eye-ball it. You want it swimming, as shown below. Then, take about 3-4 large garlic cloves per chicken breast (depending on the size of your chicken breasts), and press it right over the top of the chicken. Spread it out a bit, as my husband says “It’s like a blanket of flavor” LOL. Seriously, if you are not a total serious garlic freak, feel free to cut back on the garlic. My whole household are garlic freaks so… yum! Now, once he has blanketed his chicken breasts with garlic, he seasons to taste using Garlic & Wine Seasoning. This is a seasoning sold by The Melting Pot restaurant, and you can order it online, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well. Now sprinkle some parsley over the top. All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear.

All that’s left to do is pop it in a 425 degree oven for 30-35 minutes, or until chicken is no longer pink, and juices run clear. I served this up with some green beans and roasted potatoes on the side. We were all in our own little heaven at the dinner table.  I hope you enjoy this as much as we do!

 

Print Recipe
Jake's Garlic Lemon Chicken Yum
Recipe by John (Jake) Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Pour a good amount of olive oil into the bottom of a 13x9 glass baking dish, to coat bottom of pan.
  2. Place chicken in pan, evenly spaced.
  3. Pierce top of chicken several times with a fork.
  4. Evenly pour lemon juice over the chicken. You can't over-do the lemon, you want it kinda swimming in the lemon juice. We used approximately a cup.
  5. Press garlic right on top of chicken breasts, distributing evenly. Season to taste with Garlic & Wine Seasoning and parsley.
  6. Bake in a preheated 435 degree oven for 30-35 minutes, or until chicken is no longer pink and juices run clear.
  7. Notes:
  8. Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.
Recipe Notes

Notes: Garlic & Wine Seasoning is a seasoning sold by The Melting Pot restaurant, and you can order it online here https://shop.meltingpot.com/collections/seasonings, or if you have local restaurant, stop by and grab some. We always have some in our spice cabinet. You can also substitute garlic pepper as well.

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