Greek Pasta Salad
Greek Pasta Salad
2 cups rice penne or rotini pasta*
½ English cucumber, diced
¼ medium red onion, thinly sliced
I large tomato, diced
1 red pepper, diced
¼ cup feta cheese, crumbled
¼ cup pitted kalamata olives
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried basil
1 tsp dried mint
2 cloves garlic, minced
sea salt and freshly ground pepper to taste
Bring water to boil. Add pasta and let water return to boil. Cover pot and turn off heat. Let sit until pasta reaches desired tenderness, approximately 7-10 minutes. Rinse and let pasta sit again until it’s cool.
In a small bowl, combine olive oil, garlic and seasonings. In a large serving bowl, combine the vegetables, olives and cheese. Add cooled pasta and toss with dressing. Serve at room temperate as a side dish or as a meal. Store left-overs (if there are any!) in refrigerator for 2 days.
*You can also use wheat pasta for this recipe, but I’ve never tried the method of turning off the heat and covering the pot to cook noodles.
