Greek Pasta Salad

Greek Pasta Salad

 

Prep: 40 minutes
Chill: 2 to 24 hours

Ingredients

12 oz. dried mostaccioli or penne (about 4 cups uncooked)

2 cups cherry tomatoes, quartered

1 medium cucumber, halved lengthwise and sliced

4 green onions, sliced

1/3 cup pitted kalamata olives, halved

1/2 cup olive oil

1/2 cup lemon juice

2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed

2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed

1 Tbsp. anchovy paste (optional)

4 to 6 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. ground black pepper

1 cup crumbled feta cheese (4 oz.)

Fresh oregano leaves

Directions

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.

　

　

Recipe source:

http://www.bhg.com/recipe/pasta/greek-pasta-salad/