Saturday, June 30, 2007

Greek Pasta Salad

Makes four servings

2 cups (dry) fusilli pasta (or another twisty pasta)
1/2 English cucumber, sliced and then quartered
2 tomatoes, diced
1/2 medium sweet onion, diced
1/2 cup pitted kalamata olives, halved (you could also use a small can of sliced black olives instead)
1/2 cup crumbled feta cheese
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions. Drain and rinse until cool.

In a medium bowl, combine pasta, cucumber, tomato, onion, olives, and feta. In a separate bowl, combine remaining ingredients. Mix well (I do this in a shaker jar). Pour dressing over salad, toss gently. Let stand at least one hour to allow the pasta to soak up some of the dressing. Stir before serving.

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