 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
|
The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this springy salad. Ingredients:
12 ounces mostaccioli pasta (about 4 cups uncooked) or 12 ounces penne (about 4 cups uncooked) |
2 cups cherry tomatoes, quartered |
1 medium cucumber, halved lengthwise and sliced |
4 green onions, sliced |
1/3 cup kalamata olive, pitted and halved |
1/2 cup olive oil |
1/2 cup lemon juice |
2 tablespoons fresh basil or 2 teaspoons dried basil |
2 tablespoons fresh oregano or 2 teaspoons dried oregano |
1 tablespoon anchovy paste (optional) |
4 -6 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup feta cheese, crumbled |
fresh oregano leaves (to garnish) |
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 olive.
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.
5. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
|
|