Friday, July 24, 2015

Greek Pasta Salad

Summertime in Las Vegas means it is H-O-T HOT! And hot weather does not go too well with cooking over a stove, or having your oven on at all. So for the summertime, I crave cold pasta salads and this one is a winner. It would be a perfect side dish for any summer BBQ or potluck. For some extra protein, you can easily add cooked chicken to the salad.

Greek Pasta Salad
From Just A Taste
Yield: about 8 servings
Prep Time: 30 minutes
Cooling Time: 3 hours
Total Time: 3 hours 30 minutes

INGREDIENTS:

{For the pasta}


2 1/2 cups uncooked pasta, such as penne or rotini
2/3 cup sliced red onions
15 cherry tomatoes, halved
1 cup diced cucumbers
3/4 cup sliced olives (optional)
3/4 cup diced green peppers (optional)
1 cup crumbled feta cheese

{For the vinaigrette}

1/3 cup red wine vinegar
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil

DIRECTIONS:

Make the pasta salad. Bring a large pot of salted water to boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

In a small bowl, whisk together red wine vinegar, lemon juice, garlic, sugar, and oregano. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.

Add the red onions, tomatoes, cucumbers, olives, green peppers, and feta cheese to the bowl with the pasta. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight.

When ready to serve, toss the pasta salad again and enjoy cold or at room temperature. 

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