Greek Style Pasta Salad

Yield:
4 servings

Use assorted heirloom tomatoes to make this salad burst with color!

Ingredients:

  1. 8 ounces penne pasta, cooked until just tender, 10 to 12 minutes; drain and return to pot
  2. 3 Tablespoons extra virgin olive oil
  3. 3 Tablespoons red wine vinegar
  4. 1 medium cucumber, peeled, seeded and chopped
  5. 1 can (2.2 ounce) sliced ripe olives, drained
  6. 4 medium tomatoes, chopped
  7. 2 green onions, chopped
  8. 2 Tablespoons capers, drained
  9. 1 green bell pepper, chopped
  10. 2 Tablespoons chopped Italian parsley
  11. 2 Tablespoons chopped fresh basil
  12. 1 clove garlic, minced
  13. 1/4 teaspoon salt
  14. 1/8 teaspoon freshly ground black pepper
  15. 1 cup (4 ounces) crumbled feta cheese
Directions:

To the cooked and drained pasta add olive oil and vinegar and toss to coat.

Add cucumber, olives, tomatoes, green onion, capers, bell pepper, parsley, basil, garlic, salt and pepper. Toss to mix well.

Sprinkle feta cheese over salad. Serve chilled or at room temperature.

Adapted from "365 Easy One-Dish Meals" by Natalie Haughton


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