Ah… Greek Food! Such wonderful flavours come from the Mediterranean! It’s good! Try serving it with lamb, chicken or beef souvlaki.
2 cups short pasta (such as macaroni, medium shells, campanelle, penne)
1 Tbsp. EVO
1/3 cup diced red bell pepper
¼ cup chopped green onions
¼ cup quartered Kalamata olives
1 cup halved cherry tomatoes
1/2 coarsely chopped English cucumber
Make the Dressing:
¼ cup feta cheese (Dodonis being my favourite, not too salty and really tasty)
3 Tbsp. white wine vinegar
2 Tbsp. minced fresh flat-leaf parsley
1 clove garlic, minced
1 ½ tsp. minced fresh oregano, or ½ tsp. dried oregano
¼ tsp. sea salt, or to taste
¼ tsp. freshly ground black pepper
1/3 cup EVO
For serving (opt.) line a shallow serving bowl with romaine lettuce leaves before placing salad in bowl.
Bring a large pot of water to a boil. Add 1 Tbsp. salt. Add the pasta and cook until al dente (tender but firm). Drain; rinse under cold water until cool; drain well. In a large bowl add the pasta and toss with 1 Tbsp. EVO. Add the red pepper, onions & olives.
In a small bowl, mash feta with vinegar; blend in parsley, garlic, oregano, salt & pepper. Whisk in 1/3 cup of EVO. Before serving, add the tomatoes & cucumbers; drizzle dressing over salad & toss together. Taste and adjust seasonings if necessary.