Italian and Greek Pasta Salads ~ Hold the Sapphire

Normally I make my Pasta Salad ~ Italian style.  I don’t have a true recipe as I just kinda throw it together but I’m listing my ingredients below with approximate measurements.  Years ago I would use an Italian store bought dressing to hold it together eeeew … now I make up my own … and it’s healthier.  And I use imported pasta as its much better and fresher tasting then the big brands.

Italian Pasta Salad

3 cups uncooked Tri Color Pasta

1 Green Bell Pepper, chopped

1 Red, Yellow or Orange Pepper, chopped

1 Onion, chopped (Red Onions are best but I’ve used Vidalia)

1 can Cannellini Beans, rinsed and drained

Black Olives, sliced

1/2 cup Freshly Grated Parmesan

The Following Spices, to taste:

Basil

Oregano

Garlic Powder

Sea Salt

Fresh Cracked Black Pepper

Extra Virgin Olive Oil

Red Wine, a spash or two

Cook the Pasta as directed on package and run under cold water to stop cooking process.  Add remaining ingredients and stir gently with a wooden spoon to combine.  NOTE: Using Fresh Basil and Oregano (chopped, of course) makes a huge difference in flavor … Mmmm mmmm mmm!!!

I’ll add a picture for this one next time I make it!

A couple weeks ago, I decided to make a Greek Pasta Salad cause I wanted to use feta cheese so I came up with this recipe and it was awesome.  I made it to take as my side dish contribution to our neighborhood cook out BUT …

Just after I made it I noticed my blue sapphire ring was missing a stone so I decided it was best NOT to take it to the cookout.  Scott and I ate on it all week, taking slow and meticulous bites … looking for my sapphire but we never found it.

Greek Pasta Salad

3 cups uncooked Tri Color Pasta

1/2 Yellow Pepper, chopped

Handful Pitted Kalamata Olives

1 sm cont Grape Tomatoes, left whole

½ English Cucumber, chopped

1 cup Feta Cheese (I used crumbled but whole cut into cubes would be prettier)

1/2 large Onion, chopped

1 can Chick Peas (Garbanzo Beans), rinsed and drained

Half a small bag of Baby Spinach

To Taste Add:

Oregano

Thyme

Garlic Powder (tad)

Sea Salt

Fresh Cracked Black Pepper

Extra Virgin Olive Oil

Cook the Pasta as directed on package and run under cold water to stop cooking process.  Add remaining ingredients and stir gently with a wooden spoon to combine.  NOTE: Fresh Oregano and Thyme would have been much better but I was lazy and used the dried.  If you’ve never had fresh herbs as opposed to dried … honey you do not know what you’re missing.  Fresh is always BEST!

Rosemary Chicken, Spinach, Sundried Tomatoes and Feta

Just a little something I threw together one night when my hubby was out of town so there isn't really a recipe as such and my portions were for one.  Simple, easy and oh so very delicious.  This could easily be made from a rotisserie chicken or leftover grilled chicken breasts.  Just adjust my approximate measurements accordingly.  Took about 5 minutes to cook!  Easy peasy 'gourmet' meal!

Rosemary Chicken, Spinach, Sundried Tomatoes and Feta

1 Tblsp EVOO

1 Leftover Grilled Chicken Breast, chopped

Fresh Rosemary, chopped

Handful of Fresh Spinach

3-4 Tblsps Sun Dried Tomatoes

2 Tblsps Feta Cheese

I heated the EVOO in a pan on medium heat, added the Chicken Pieces with some Fresh Rosemary and cooked just a minute or two to warm it up.  Added the Sun Dried Tomatoes  and cooked a minute more.  Then added the Fresh Spinach and cooked until wilted.  Then I finished up by stirring in the Feta Cheese.  Served over warm Angel Hair Pasta.

Chicken Stuffed with Spinach and Feta Wrapped with Prosciutto

I often just throw together something for dinner, not bothering to find a recipe but coming up with something on my own.  Of course, this doesn’t mean I ‘invented’ it LOL.  Here’s one I came up with a couple nights ago and it turned out delicious!  Just 4 ingredients … easy! 

Chicken Stuffed with Spinach and Feta

Wrapped with Prosciutto

2 Boneless Chicken Breasts

Approx 4 Tblsps Crumbled Feta

Large Handful of Fresh Spinach

6 slices Prosciutto

Preheat oven to 350°.

Place Chicken Breasts into a ziplock baggy and pound gently with a meat mallet until the breasts are bout a half inch thick.  I actually wish I’d pounded mine a little bit more but was afraid to over pound them because in the past when I did pound them too thin the chicken fell apart when cooked and all the ingredients inside came out!  Place 3 slices of Prosciutto side by side on a cutting board … it doesn’t matter if they overlap.  Remove a Chicken Breast from the baggy and place on top of the Prosciutto.  Then place half of the Feta and Spinach onto the breast.  Roll up all together.  The Prosciutto will hold it together without having to use kitchen twine.  Repeat process with second Chicken Breast.  Don’t worry about any Feta poking out of the chicken as Feta doesn’t really melt it will only soften up.

Place prepared Chicken Breasts in a prepared shallow baking dish and place in oven.  Bake for about 45 minutes.

Note: You can sprinkle with Freshly Ground Black Pepper if you’d like but DO NOT sprinkle with Salt as the Prosciutto is already salty enough you don’t want to add more!!!

Pound Chicken Breasts

Add Stuffing Ingredients

Place in Prepared Baking Dish

Enjoy!  Oh so yummy!