May 20, 2008
I made this pasta salad this weekend (doubled the recipe) as a dish to bring to party for my sister’s birthday. What I liked about it was the dressing, which is a concoction of green onions, basil, vinegar and parmesan cheese, all turned into a thick liquid in the food processor.
Of course, the black olives, crunchy red peppers, chunks of feta and juicy tomato in the salad didn’t hurt either.
I thought this was a very simple salad, but bursting with fresh flavours. I found it extremely salty when I first mixed it all together, but it mellowed out perfectly after a few hours in the fridge. I wouldn’t recommend preparing this and then serving it right away; leaving it overnight is best! It’s a really easy dish to bring to potlucks or even picnics; the fact that there’s no mayonnaise or eggs in it makes it quite simple to transport, and you don’t have to spend hours in the kitchen preparing it.
Greek Pasta Salad
10 – 12 servings
adapted from Taste of Home
3 cups uncooked tricolor spiral pasta
2 medium tomatoes, cut into wedges
2 small sweet red peppers, chopped
2 small green pepper, chopped
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives
1 tablespoon olive oil
1/4 cup fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
Cook the pasta according to package direction’s rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
In a blender, combine the dressing ingredients; cover and process until smooth.
Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.
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