The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.
- 12 ounces dried mostaccioli or penne (about 4 cups uncooked)
- 2 cups cherry tomatoes, quartered
- 1 medium cucumber, halved lengthwise and sliced
- 4 green onions, sliced
- 1/3 cup pitted kalamata olives, halved
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons snipped fresh basil or 2 tsp. dried basil, crushed
- 2 tablespoons snipped fresh oregano or 2 tsp. dried oregano, crushed
- 1 tablespoon anchovy paste (optional)
- 4 -6 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup crumbled feta cheese (4 oz.)
- Fresh oregano leaves
- Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
- In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
- 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.
- 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.
Credits to: midwestliving.com