Greek (Pasta) Salad
This is a great recipe for summer picnics. It was finally warm enough this past weekend to have an outdoor cookout and so we trotted out this recipe that Goat Brother gave us a few years ago.
Ingredients
- One large cucumber or two small cucumbers
- One red pepper
- One very small red onion (a little red onion goes a long way.)
- Grape tomatoes
- Kalamata olives (no pits)
- Feta cheese
- Olive oil
- Red wine vinegar
- Pasta (bowtie or penne) cooked and chilled (the original recipe was without the pasta, and it’s also excellent)
Directions
- Cook pasta a few hours ahead of time (or the day before) and chill (or skip this step for the original salad)
- Chop cucumbers, pepper, onion and olives into small pieces. Cut cherry tomatoes in half.
- For original salad, toss with one tablespoon olive oil and one tablespoon red wine vinegar. For pasta salad, toss with two tablespoons of each.
- Add feta on top (don’t toss the feta) and enjoy!
Grape leaves or caperberries are a nice touch too if you can find them. I like to add some citrus to the dressing as well, either in lieu of the vinegar or with just a splash of it – a single lemon squeezed over the top is nice.