Summer Greek Pasta Salad
When cucumbers and tomatoes are ripe at the same time I always turn to Greek flavors. Fresh parsley, dill and others herbs are the perfect pairings. I love to make this Greek pasta salad. Start with a big bowl, at first you don’t think a pound of pasta looks like much, but by the time you add all the other ingredients your bowl will be overflowing with goodness. It is so colorful, fresh, and healthy and has TONS of flavors! In the recipe I say to add some fresh sliced spinach, but sometimes I don’t have it (such as when I made this) and it tastes great without it as well. This is great for potlucks. It holds up well, makes a BIG bowl, it’s pretty and tastes good at room temperature. I made it last week for the Bunco Babes and it was a hit!
Summer Greek Pasta Salad
1 pound dried pasta Farfalle (bowties)
2 large garlic cloves, minced
3 Tablespoons extra virgin olive oil
2 cups chopped cucumbers
½ cup julienne sweet onion
5 cups chopped tomato
4 ounces spinach, chiffanade
1 cup chopped fresh parsley
½ cup chopped fresh dill
1 Tablespoon chopped fresh oregano
4 Tablespoon fresh lemon juice
Salt and freshly ground pepper
8 ounces feta cheese, crumbled
¾ cup chopped kalamata olives
Cook pasta according to directions. In a large serving bowl, place the minced garlic. When pasta is done, drain, and dump on top of the garlic in the serving bowl. The heat from the pasta will slightly cook the garlic taking that hot pungent taste out. Drizzle one tablespoon olive oil over pasta.
When pasta is cooled to room temperature add; cucumber, onion, tomato, spinach, parsley, dill, oregano, 2 tablespoon olive oil, lemon juice and a few grinds of pepper; toss gently until mixed. Add feta cheese and olives, toss until thoroughly mixed. Taste and adjust salt and pepper accordingly.
