How To Make The Ultimate Iced Frappe

Thanks for reading our article. You must have noticed the huge increase in the number of outlets offering frappes and frappuccinos, particularly during the spring and summer months. If companies like McDonald’s and Costa Coffee are selling them, then you can be sure that everyone else will follow. Whether you want to know how to … Continue reading “How To Make The Ultimate Iced Frappe”

Thanks for reading our article. You must have noticed the huge increase in the number of outlets offering frappes and frappuccinos, particularly during the spring and summer months. If companies like McDonald’s and Costa Coffee are selling them, then you can be sure that everyone else will follow.

Whether you want to know how to make a frappe so you can serve them to your customers or just to enjoy one at home on a hot summer day, this article is designed to make life as easy as possible and have you making the ultimate iced drinks in no time!

Before we start, I should probably clear up something which we’re asked by our customers quite regularly. What is the difference (if any) between a frappe and a frappuccino? You’ll see frappes sold in McDonald’s and frappuccinos sold in Starbucks. Put simply, a frappuccino is a fancy frappe loaded with whipped cream, syrup and sometimes chocolate sauce. Frappuccino is actually a registered trademark of Starbucks, so think of it as the difference between a burger and Big Mac, whereas the frappe was an accidental invention originating in Greece, and outside of the USA, is usually served as a flavoured, iced, milk-based drink without all the toppings.

Frappe

So let’s drop the Frappuccino as it’s simply a trademark name, and concentrate on how to make an amazing, grown-up and delicious frappe…

1. Take a 12oz tumbler and fill it near to the top with ice cubes
2. Pour milk over the top of the ice and up to the top of the glass
3. Empty the contents of the glass into your blender
4. Add a scoop of frappe mix to your blender. There are a wide number of flavours to choose from, so pick your favourite.
5. If you want to add a further shot of flavouring syrup, then do it at this point, but don’t add any cream or extra sugar.
6. Blend until smooth and pour back into a glass.
7. You can add any additional touches at this point, and there are no rules – try chocolate shavings, a little whipped cream or a drizzle of sauce.

When topping your frappe, remember that sometimes less is more. A frappe served to you in America will be loaded with whipped cream and look more like a Knickerbocker Glory than an iced drink and will be impossible to consume without a spoon. European tastes are a little different, and a lot of customers seem to prefer skipping the toppings altogether, despite what you might find served in a McDonald’s or Starbucks (and no prizes for knowing the nationality of both these companies!)

There are a lot of great flavoured frappe powders available to buy that take all the effort out of making these drinks, from standard vanilla and chocolate to sticky toffee (one of our favourites). Alternatively, if you don’t have a blender, don’t worry – there are now some liquid frappes available in cartons, pre-mixed so all you need is a cup of ice cubes and just pour the frappe over them and serve.

Don’t be afraid to experiment a little too – unlike coffee, there is so much interpretation around of what a frappe should actually be that you can pretty much come up with anything based on the above recipe, and so long as you (or your customers) like it, then who is to say it’s wrong?

We hope you’ll soon be serving the best iced drinks in town, and if you happen to end up inventing something totally amazing, don’t keep it to yourself! Let us know and we’ll share it with everyone.

Eat Like an Indian!

As a town forever rushing on adrenaline, Gurgaon keeps going on fantastic food options, all through the day and night. For the satisfaction of its huge-spending family-oriented clientele, and corporate honchos from business houses and organizations, the town has awesome lip smacking food on offer, thanks to the thousands of restaurants. While food from all over the world is easily available at the numerous eateries, Indian cuisine takes the cake, when it comes to the first choice for food lovers of Gurgaon.

While there are many takers for food with flavours from the world over, ranging from Italian to Mexican, Greek to Spanish, the heart of Gurgaon beats for the enormous variety of Indian cuisines that are on offer, ranging from North Indian to South Indian, Bengali to Guajarati, Kashmiri to Konkani. Truly, Gurgaon has it all, when it comes to pampering your taste buds with Indian flavours.

While Gurgaon’s Mediterranean eateries are famous for their awesome varieties of falafels, shawarmas, pitas and tahini sauces for you to choose from, its Chinese joints rustle up all kinds of dishes, ranging from the Hunan variety to the traditional varieties, such as Manchurian and Schezuan chicken, chopsueys and chilly chicken. While Gurgaon’s exclusively European-style restaurants are known for their tasty soups, fish and chips, and soups, along with pizzas roasted in ovens, and yummy sandwiches, the city’s Japanese restaurants will offer you amazing grub from the land of the rising sun, in the form of a lavish selection of noodles, such as the authentic Japanese udon, or other kinds of dishes like thesoba, various kinds of sushis, for example, the nigiri, maki, and chirashi varieties, along with various other delicious items to pick your choice from.

The Indian cuisine restaurants in Gurgaon serve up all kinds of regional specialties, ranging from the Kashmiri Goshtaba (velvet textured meatballs in rich yogurt gravy), mutton yakhni (yogurt and Kashmiri spice infused mutton), methi maaz (mutton steeped in fenugreek broth) and the special Kashmiri Rogan josh (meat cooked in special spices and Kashmiri chillies) to Gujarati cuisine specialties such as khakras and thheplas and farsan, from Andhra cuisine specialties of idlis, dosas, and rasams to Bengali specialties like lau chingri, ilish maachh bhaapey, mutton kosha, deemer devil, rosogolla and other finger-licking sweetmeats that Bengal is famous for.

Most of these restaurants in Gurgaon offer amazing offers for its clientele as well. Be it special lunch and buffet offers, or happy hour drinks deals, or a variety of coupons for special occasions and days, restaurant deals in Gurgaon are found aplenty.

Frozen Fruit Smoothies For Your Health

One of the biggest challenges of healthy eating is saying no to all of the quick and easy high carbohydrate and high calorie meals that just don’t offer many good nutrients. Fruit is one of the best things for us because they are packed with vitamins that are natural and easy for our body to process. But as great as fruit is, it can be hard to get our daily servings that our body needs. Luckily there is an alternative and that is to drink frozen fruit smoothies.

Vitamins

Fruits are some of the highest concentrations of vitamins out of all of the foods we have available to us. Many fruits are naturally high in vitamin C and potassium, both of which are vital to the health of our bodies. Many fruits also contain high levels of various cancer-fighting antioxidants that are great to have in abundance in our systems. Having enough of the vitamins that come from eating plenty of fruit has a lot of great health benefits including high energy levels, healthy skin, hair and fingernails, improvements to eyesight, and overall better body function. Fruit also contains high levels of fiber which is very important for overall body health as well.

Vegetables Too

As difficult as it can be to get our daily servings of fruit, it is even harder to eat the amount of vegetables that our bodies need to be optimally healthy. A frozen fruit smoothie is a great way to get your daily vegetable allowance as well, because you can use the stronger sweet taste of the fruit to hide the taste of the veggies. This is also a really great way to trick your kids into eating their vegetables because kids absolutely love frozen fruit smoothies.

Fast

A frozen fruit smoothie is a fast option for a quick breakfast or snack that you can take with you on the go. It is just about as easy to make a frozen fruit smoothie as it is to make a cup of coffee and you can take it with you and drink it on the drive to work. It will give you energy that will last longer than the caffeine rush and empty calories you get from a cup of coffee, and you’ll get additional benefits as well from all of those wonderful vitamins.

For Weight Loss

Frozen fruit smoothies can work for weight loss when used properly. Although smoothies are an appropriate meal replacement, you do need to be aware that some combinations can become high in sugar, and therefore high calorie. Although they are “good calories” because they are high in nutrients, you definitely need to avoid adding any sugar to your frozen fruit smoothie. Be sure to use low-fat milk and yogurt, and avoid using yogurt that has any sugar added to flavor it.

So What’s So Special About Arabica Coffee

What’s So Special About Arabica Coffee Beans?

Have you ever wondered why it is that Arabica coffee is mentioned as a selling point on some coffees and why it seems to attract a higher price as well? A quick online search will return hundreds of results for coffees boasting ‘100% pure Arabica beans’ or ‘blended using Arabica coffee’.

The answer is a lot more simple than you might think. Most coffee blends are made using either Arabica or Robusta, and most of the time, a mixture of the two in varying ratios. Robusta cherries contain, on average, just over twice the caffeine of Arabica cherries (which you might think is a good thing!) and more caffeine that almost any other major coffee type. Caffeine itself has a slightly bitter taste, and this shows up in the blending process when Robusta is used, resulting in a bitter and slightly burnt taste. Arabica, by contrast, contains far less caffeine and therefore results in a smoother and less bitter flavor.

Of course, the blending and roasting processes can correct much of this, and so there’s no need to be put off drinking coffee that is primarily made using Robusta beans, unless it’s cheap and nasty coffee anyway. Generally speaking, the more Arabica that is used in a given blend, the smoother and less bitter it will taste (assuming it has been made properly of course), with 100% Arabica coffee being particularly sought after by many coffee drinkers.

Another factor that makes Arabica coffee more desirable than other types is that the plants it comes from are less hardy than Robusta coffee plants, and therefore they are more expensive to source. In some years with adverse weather conditions, the price will increase more than other types of coffee simply because the plants haven’t produced the same sized crop as normal. Arabica is also more susceptible to pests and needs very specific climactic conditions including soil with low acidity levels, an evenly distributed amount of regular rainfall and a temperature averaging around 20 degrees Celcius.

All of these factor contribute to a higher price, which in turn means it’s not used as much in cheaper coffee blends.

Robusta plants, on the other hand, can grow at lower altitudes and don’t require the same precise weather conditions to thrive. They are less vulnerable to pests and each tree can produce as much as double the crop of a similar Arabica tree. That’s not to say that Robustas are always inferior – like anything else, there is varying quality and the very best can produce an outstanding espresso for example, and there are also Arabicas that are of below average quality too. However, taken as a whole, Arabica is generally reckoned to be of superior quality.

Ultimately of course, all of this is irrelevant if you prefer the taste of something else. Try a 100% Arabica blend and then try a few with more Robusta and see if you can tell the difference – it should be quite noticeable. Most instant coffee (unless it states otherwise), together with supermarket own-brand ground coffee will be made up predominantly, or exclusively, of Robusta beans.

As with most things, you get what you pay for. So next time you see a coffee being advertised as 100% Arabica, at least you’ll know why you’re having to pay that little bit more for it.

Chicken-Mushroom Dinner Soup Is Filling, Nourishing, and Soothing

After I’ve been on a plane for hours, racing through airports, changing planes, and finally reaching my destination, I’m tired and hungry. I feel the same way after a long car trip. When I check into my hotel there are only three things I want to eat — soup, a roll, and a glass of wine.

Sometimes I have dessert, but this is rare for me. Before I order, I ask about the soup of the day. I also ask if the soup contains any soy protein because I’m allergic to it. Over the years, I’ve slurped some mighty tasty soup, and chicken is one of my favorites, including Goulash soup in Yugoslavia and mushroom soup in Poland.

Now that I’m my husband’s caregiver I have less time to make meals from scratch. Still, I want to prepare tempting and nutritious meals for my husband, who is paralyzed. Both of us like soup and the other day, when dark clouds were rolling in, and a storm was about to strike, I felt like soup. Dinner time was an hour away and I wondered what kind of soup I could make.

Fortunately, I had a rotisserie chicken in the refrigerator and two cans of mushroom soup in the pantry. A half hour later, fragrant mushroom soup with lots of chicken was simmering on the stove. My husband and I are salt sensitive, so I buy reduced sodium canned soup and salt-free broth. Mushroom soup can have a grayish color and, to give it more color, I added some carrots and tiny peas.

Personally, I like shredded chicken better than chunks. After I shredded half of the rotisserie chicken breast I had about two cups of meat. You may want to add more shredded chicken. Adding the sherry removes the canned taste of the soup. If you like mushrooms, you will enjoy this quick soup recipe, an ideal dinner after a busy day.

INGREDIENTS

8-ounce box button mushrooms, brushed clean with a paper towel
4 tablespoons butter
26-ounce carton no-salt chicken broth
2 10 3/4-ounce cans reduced sodium mushroom soup
1/4 petite carrots, sliced into tiny coins
1 cup tiny frozen peas
1 teaspoon Italian seasoning
2 cups shredded chicken (1/2 rotisserie chicken breast)
1 teaspoon Italian seasoning
3 tablespoons extra dry sherry (optional)

METHOD

Cut the mushrooms into thin slices. Melt butter in large pan and cook mushrooms over medium heat until they start to brown. Add the chicken broth, the undiluted canned soup, carrots, peas, shredded chicken, and Italian seasoning. Reduce the heat to the lowest setting. Cover the pan and simmer the soup for 15 minutes to cook vegetables. Remove the pan from the heat and stir in the dry sherry. Serve immediately with crackers or crusty bread and a glass of wine if you wish.

Sausage and Vegetable Wraps With Easy Marinara

The fresh marinara in this recipe is ready in 20 minutes, and all the ingredients can go into the skillet at once. If you have a large cast-iron griddle, the sausages, peppers, and onions can all cook on the same surface at the same time.

This dish is about taking common Italian ingredients and serving them in the style of Mexican street food. Warm, flour tortillas are the perfect vehicles for bringing the sausages, vegetables, marinara, and cheese together in one simple, hand-held meal.

Slicing the grilled sausages in half horizontally, then in half vertically results in hearty pieces of meat that are thin enough to work well in a six-inch tortilla-two pieces per wrap.

Serves 4

Ingredients

For the Marinara

1 tbsp olive oil
1/2 small onion, finely chopped
2 garlic cloves, finely chopped
1 pint grape tomatoes, chopped
2 tbsp parsley, chopped
sea salt
freshly ground black pepper

For the Sausages and Vegetables

olive oil, for marinating and brushing
4 hot Italian sausages, about 1 lb total
1 large green bell pepper, cut into thin, 1-inch slices
1 small onion, cut into thin, vertical strips
sea salt
freshly ground black pepper
8 6-inch flour tortillas (taco-sized), warmed
1 cup shredded provolone cheese

Preparation

For the Marinara

Heat a nonstick skillet over medium heat and add the olive oil. Add the onion, garlic, tomatoes, and parsley and season with salt and pepper.
Bring the tomato mixture to a slight simmer, reduce the heat to low, and simmer slowly until the tomatoes have broken down and the sauce is slightly thickened, about 20 minutes.

For the Sausages and Vegetables

Prick the sausages all over with a fork or small knife blade. Rub them with olive oil.
In a small bowl, toss the bell pepper and onion with olive oil and season with salt and pepper. Set aside.
Heat a cast-iron griddle over two stove-top burners on high heat and brush one end with olive oil. Grill the sausages until browned on all sides and cooked through, about 15 minutes, turning several times while cooking.
When the sausages have cooked about 5 minutes, brush the other end of the griddle with oil and scatter the peppers and onions over it. Grill until beginning to char, stirring frequently, about 10 minutes.

To serve, combine the sausages, peppers, and onions in a bowl. Place the marinara in a small bowl alongside and serve with cheese and warm tortillas. Let you guests fill their own wraps.

7 Layer Salad

I have a favorite salad recipe I serve for Thanksgiving. I also fix it in the summer months when I want to eat something light but filling. It is a simple salad to make and all it requires is a glass dish.You want to see how pretty it looks with the entire layers stacked on top of each other.

The wonderful thing about this salad is it makes a great side dish for fried chicken. The salad I’m referring to is a 7 layer salad. My mother taught me how to make it. I want to share it with you and you can pass it along to somebody. Here is my recipe for 7 layer salad.

Ingredients

1 head iceberg lettuce

1 can peas

1 onion

6 hard-boiled eggs

1 package bacon

1 to 2 cups miracle whip

1 package sharp shredded cheddar cheese

I listed the ingredients in the order they should go in the salad starting with lettuce first then peas etc. The secret to this salad is the bacon. With that being said you can make this recipe using that imitation store-bought bacon in a jar but it’s not the same. You must use real bacon and lots of it. Get a pot to boil 6 eggs. Salt the water for the eggs because this helps peel the eggs easily. First get a glass casserole dish. I like using a square dish so all the ingredients are laying flat. Cut up a small head of lettuce or enough to cover the bottom of the casserole dish. A half a head of lettuce will do if you are making a small version. Next drain the canned peas and layer on top of the lettuce covering the lettuce all over. Slice up a large onion and layer on top of the peas. Cool the hard-boiled eggs with cold water and remove the shells. Slice the eggs and layer on top of the onion. Cook up a whole pack of bacon until crispy. Crumble the crispy bacon on top of the eggs. Spoon out 1 to 2 cups miracle whip on the bacon and spread it across the bacon with a spreading knife like icing. All the ingredients should completely cover the last ingredient underneath it. The last step is to sprinkle the cheese on top of the salad dressing covering it completely. Press the cheese down into the dressing so it doesn’t fall off. You will thank me later for this recipe.

10 Best Chocolates You Have To Taste in NYC

Here in NYC, we have sampled some of the best chocolates. They are:

1: Hot Chocolate from City Bakery

City Bakery has provides eight ounces of non-watered chocolate that has been melted. This is provided in their cafeteria-style caf� with a large homemade marshmallow placed on tip. Though it is not healthy, it offers a good experience.

2: Holiday Chocolates from L.A Burdick

This is said to be the best shop in NY. Stop in for a cup of hot chocolate with some of your friends on a chilly morning or a hot afternoon and walk out with a box full of delightful chocolate penguins as a gift to a friend.

3: MarieBelle Chocolates

This is a mix of the best and original chocolate that is combined with eclectic ingredients that makes it taste wonderful. All these combined with the best artisanal design which resembles precious jewels makes it perfect.

4: Olivia Kita Fine Chocolates

Olivia Kita’s chocolatiers are probably the best chocolatiers who offer vegan organic chocolates. These beautiful creations mixed with beautiful flavors from herbs, flowers, exotic fruits, berries, nuts and other spices offer the best taste.

5: Jacques Torres Chocolate

These chocolates are probably some of the best you have ever tasted. They are made of fresh beans and can be combined with other delicacies which will overwhelm your taste buds indefinitely.

6: Martine’s Chocolates

They are made of fresh cream chocolates as well as truffles. The delicacies are handmade and are prepared in front of the clients. They include Belgian Callebautcouverture, French butter and fresh American cream. Presented in a pink box that makes the client even salivate before eating.

7: Kee’s Chocolates

This place creates handmade confectionaries. They have an international flavor since their ingredients are imported: yuzu from Japan, French sea salt and Spanish saffron. This is an ideal stop for individuals who prefer a small SoHo shop.

8: Vosges Haut-Chocolat

This is perhaps one of the best places to buy truffles. It provides an international flavor with the exotic flavors collected from all over the world. It is made with curry, Thai pandan leaves and wasabi. You can order this unique candy online for dessert.

9: Hampton Chocolates

The Hampton Chocolate factory employs some of the best chocolatiers from around the world to provide some of the most unique creations. They are all natural, preservation free and have been said to have the best taste.

10: Gnosis chocolates

The gnosis chocolates are all natural and created to enhance the health of the client. Only the best organic ingredients are used to deliver an attractive flavor and nourishment from some of the best herbs from China and Native America. Appropriate for dessert.

Keeping Your Salads Safe From Bacteria That Cause Food Borne-Illness

During the warmer months, food can spoil quickly therefore it’s very important to handle all foods, including fresh produce like fruit and vegetable salads, safely to prevent possible food-borne illness. Since many meals happen outdoors in the spring and summer (think Memorial Day and July 4th barbecues) there is often a greater chance for food contamination, especially in places away from home (for example-the local park), where there is minimal access to refrigeration and washing facilities.

The following are helpful tips from the Food and Drug Administration to reduce the risk of food-borne illness from fresh produce.

� At the store, purchase produce that is not bruised or damaged. If buying fresh cut produce, be sure it is refrigerated or surrounded by ice.

� At home, chill and refrigerate food immediately. After purchase, put produce that needs refrigeration away promptly. Fresh whole produce such as bananas and potatoes do not need refrigeration. Fresh produce should be refrigerated within two hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than two hours.

� Wash hands often with hot soapy water before and after handling fresh produce or raw meat, poultry or seafood.

� Wash all fresh fruits and vegetables with cool tap water immediately before eating. Don’t use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away any bruised or damaged areas before eating.

� Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with raw meat, poultry or seafood. Sanitize after use with a solution of 1 teaspoon of chlorine bleach in 1 quart of water.

� Don’t cross contaminate. Use clean cutting boards and utensils when handling fresh produce. Use one clean cutting board for fresh produce and a separate one for raw meat, poultry and seafood. During food preparation, wash cutting boards, utensils or dishes that have come into contact with raw meat, poultry or seafood. Do not consume ice that has come in contact with raw products.

� Use a cooler with ice or ice packs when transporting or storing perishable food outdoors, including fresh fruits and vegetables.

� Wash pre-packaged salads before use. Don’t assume that because food is prepackaged it is ready to eat!

� Even if you don’t eat the peel of a fruit or vegetable, such as melons, it is still important to wash them. Bacteria from the outer surface can be transferred to the inside of the fruit or vegetable when you cut into them. Discard the outer leaves of leafy vegetables before washing them.

Make sure to take the proper steps in caring for your food to prevent the risk of food-borne illness. Hope you enjoy a safe and fun spring and summer.

Bonnie R. Giller offers tailored nutrition and health solutions for the most challenging medical issues such as weight loss, diabetes management and gastrointestinal conditions. She helps chronic dieters get off the diet roller coaster and finally get the body they love.

Bonnie is a Registered Dietitian, Certified Dietitian-Nutritionist and Certified Diabetes Educator. She is also a Certified Intuitive Eating Counselor with extensive training in intuitive eating.

How to Make Super Easy Orzo Pasta Salad

This quick and easy recipe for orzo pasta salad makes an elegant and enticing garden-fresh salad that is loaded with bright, summery color and flavor – making it the perfect summer side dish.

A sophisticated pasta salad that looks and tastes like one of those fancy gourmet deli salads, this one is miles ahead of that rubbery tri-color pasta salad we’ve all seen again and again.

This no-mayo pasta salad is also safe for picnics, beach trips, boat rides and relaxing backyard BBQs with friends and family. Kid friendly too!

You can even make this one ahead as it holds up well once assembled.

Try this orzo pasta salad for your next summer fete and see if you don’t get rave reviews!

This orzo pasta salad is one of my go-to recipes when I need to bring a summer salad or side dish to an outdoor event. Easy to make and beautiful to serve, this one is always a hit.

The recipe calls for orzo pasta, a small rice-like pasta that holds up exceptionally well in cold salad and absorbs the flavors of the dressing and the other ingredients without getting mushy or chewy. Ripe but firm cherry tomatoes bring a sweet summery taste. Use plenty of fresh basil and parsley for color, subtle flavor and brightness. Small bits of crumbled feta cheese add a welcome saltiness that perfectly suits the al dente pasta. A light toss with a good quality Greek vinaigrette dressing is all your need to bring the flavors together and keep the dish moist and delicious. Enjoy!

Ingredients

1 lb. ( a box) of orzo pasta
6-8 oz. of organic feta cheese (avoid the processed crumbles for best flavor)
A very large handful (2 cups) of gently torn fresh basil leaves, (don’t cut it or it will bruise and turn dark)
A large handful (1 cup) of fresh flat-leaf Italian parsley, rough chopped.
A pint of cherry or grape tomatoes, cut in half
1 cup of a good quality Greek vinaigrette, home made or bottled, with extra as needed.
Plenty of fresh-cracked black pepper
1 heaping tablespoon of salt for the pasta water

Directions

Rinse the herbs and the tomatoes and set on paper towels or linen to dry completely.

Put a large pot of water (4 quarts) on to boil. Place a small-holed collander in the sink.

While the water is heating… tear the basil by stacking the leaves, same side up, and gently tearing off thumb-size pieces from the stack. If the leaves are small, use them whole. Set aside.

Rough chop the parley leaves and set aside. Discard the stems.

Slice the tomatoes in half and set aside.

When the pasta water is at a rolling boil, add a generous tablespoon of salt and drop in the orzo. Stir occasionally to prevent sticking. Cook according to the package directions until just al dente (still firm).

Drain the orzo in a collander and immediately rinse with plenty of cold running water to stop the cooking process and rinse off any starch from the pasta. Drain well.

Place the drained pasta in a large bowl and gently toss with 1/2 cup of the Greek dressing until thoroughly mixed. The flavors in the dressing will be absorbed by the still-warm pasta as it cools. The oil in the dressing also keeps the pasta from sticking together.

Cover with plastic wrap, pressing the wrap down over the pasta in the bowl. Allow to cool completely in the fridge.

When the pasta is cold, add the tomatoes, the basil, and the parsley.

Cut the feta into 1/4 inch slices and then use your fingers to crumble the feta into pea size bits. It’s a messy process but worth it to use the non-processed feta! Add plenty of fresh-cracked black pepper and toss well until everything is nicely incorporated. Adjust the amounts of the ingredients to your taste. You shouldn’t need to add any salt as the feta is very salty and the pasta has been flavored during cooking.

Add the remaining 1/2 cup of dressing and toss well. If it is too dry, add more dressing, a splash at a time and stir it in well. Greek dressing is quite strong and it should just compliment the subtle flavors of the salad, not overwhelm it. Don’t drench the salad in dressing. It should be moist but not soggy.

Transfer to your serving bowl or plastic container and cover with a lid or plastic wrap. Keeps well in the fridge up to a week.