Sunday, March 18, 2012

Greek Pasta Salad

Since I've started getting Bountiful Baskets again, I'm reminded of how fun it is to cook with fresh foods you might otherwise not buy. Getting a huge cucumber inspired me to make something Greek, and this pasta salad fit the bill! It is such a delicious, light lunch that gives me hope summer is coming!

Greek Pasta Salad
serves 2-3 as a main dish, 4-5 as a side

For pasta:
4 oz uncooked pasta (I used orzo)
1 tsp olive oil
1/4 cup diced bell pepper
1/4 cup diced red onions
2 Tbsp capers (or kalamata olives)

For Vinaigrette:
1 1/2 Tbsp red wine vinegar
1 tsp minced garlic
1/4 tsp oregano
1/8 tsp salt
1/8 tsp black pepper
1 oz feta cheese
1 Tbsp olive oil

Before serving:
1/2 cup fresh diced roma tomatoes (or halved grape tomatoes)
1/2 cup diced cucumber
4 tsp parsley

Cook pasta according to package directions and drain well. While still warm, transfer to a large bowl and stir in teaspoon of olive oil, peppers, onions, and capers. 

In another small bowl, combine red wine vinegar, garlic, oregano, salt, pepper, and feta cheese. With a fork, mash the feta until it creams a big, leaving some small bits intact. Whisk in the olive oil. Stir the vinaigrette into the pasta mixture and refrigerate, covered, for about an hour.

Before serving, stir in the tomatoes, cucumber, and parsley. Serve chilled and enjoy!

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