A Traditional Greek Pasta Salad made up in a revised healthy recipe with no loss to taste.
1 pound rotini or penne pasta
3/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
4 roma tomatoes, seeded and chopped
1 small cucumber, peeled and seeded (if seeds are coarse)
1/2 cup red pepper strips
1/3 cup chopped red onion
1/4 cup chopped Italian parsley (flat leaf)
6 ounces Feta cheese, crumbled
2/3 cup whole Greek olives
Cook pasta, rinse and drain; set aside. Whisk together olive oil, lemon juice, garlic, salt and pepper in small bowl. Set aside.
In large salad bowl, combine all remaining ingredients with pasta. Toss well to distribute. Add as much dressing as desired to moisten pasta. Cover and refrigerate at least two hours before serving to allow flavors to blend.
Note: Traditional feta cheese comes packaged in a block. You will need to dice or crumble it. You can also purchase feta cheese crumbled in a package so you can merely add it to the salad. There are also several flavored feta varieties, such as sun-dried tomato and garlic or and herb, either of which could be used in the salad if you choose.
Recipe makes 6 to 8 servings.
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