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Ingredients
| pasta (mostaccioli): 12 oz |
| cherry tomatoes (chopped): 2 cups |
| cucumbers (sliced): 1 cup |
| onions: 4 |
| kalamata olives: 1/3 cup |
| olive oil: 1/2 cup |
| lemon juice: 1/2 cup |
| fresh basil (chopped): 2 tsp |
| garlic: 6 cloves |
| black pepper: 1/2 tsp (& salt) |
| feta cheese: 4 oz |
Greek pasta salad
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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 olives.
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. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.