You just can’t go wrong with Greek Pasta Salad. It’s easy to put together and great at room temperature. Add some chopped salami or prosciutto to make it a meal.
The Author Says: “I love having this pasta in the summer when tomatoes are at their best. Served at room temperature, it’s the kind of pasta that’s great to feed a crowd because you never have to worry about keeping it hot.” –Meredith Laurence
Greek Pasta Salad Recipe
1 pound dried rotini or fusilli pasta
4 to 5 ripe tomatoes, cut into wedges OR 1 pint cherry tomatoes, halved
1 cucumber, peeled and cubed (about 2 cups)
1 half red onion or sweet onion, thinly sliced and soaked in cool water for 10 minutes (about 1/2 cup – see Tip below)
1 cup Kalamata olives, pitted and halved
1-1/2 to 2 cups of feta cheese, crumbled or cubed
1/4 cup chopped fresh basil or mint
Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions. Drain the rotini and set aside.
Combine tomatoes, cucumber, red onon, red pepper, and olives in a large mixing bowl and set aside.
Prepare the dressing by whisking together the red wine vinegar, garlic, oregano, marjoram, salt, and pepper. Whisk in the olive oil. Set aside.
Assemble the salad by adding the cooked rotini to the vegetables, then toss in the feta cheese. Add as much dressing as you like. (You may have some dressing left over.)
Yield: 6 to 8 servings
• Soaking onions after they have been sliced or chopped is a great way to make them less pungent and more palatable if they are not going to be cooked. Soak or rinse the raw onions in cold water and then dry well with paper towels before adding them to the dish.
Recipe Source: “Blue Jean Chef : Comfortable in the Kitchen” by Meredith Laurence (Walah!, LLC Publishing)
Reprinted with express written permission.
Greek Pasta Salad Recipe Photo ©2010 Jessica Walker