Pasta salad sometimes gets a bad rap. It can be bland, boring, overcooked or just plain unappetizing. But pasta salad can also be delicious, healthy, exotic and, most importantly, convenient! I like to make a big batch on the weekends and bring it to work for a filling, healthful lunch. And for those of you who don't have a lot of time to grocery shop or make nightly dinners (Daner!) pasta salad can easily be a delicous make-ahead weeknight meal when paired with a tossed green salad and garlic bread or bruschetta (see apple and brie salad and bruschetta recipes below). Today I decided to give pasta salad another chance with Greek-inspired ingredients that I had on hand. I hope you enjoy the recipe!
Greek Pasta Salad
Al dente pasta tossed with chewy sundried tomatoes, sweet kalamata olives and tangy feta in a light vinaigrette.
Serves 5 as a side dish
1/2 pound penne pasta
1 cup kalamata olives, halved
1/2 cup crumbled feta cheese
1/4 cup oil-packed sundried tomatoes, slivered (Roma or cherry tomatoes work here too!)
1/2 bell pepper, any color, chopped
2 green onions, white and green parts, chopped (any onion will work)
1/2 cup prepared Italian or Vinegarette salad dressing (I like Wishbone Balsamic and Basil Light Vinegarette)
Cook pasta until al dente in a large pot of boiling water. Drain and cool.
Meanwhile in a large bowl combine all remaining ingredients except salad dressing. Add cooled pasta and toss to combine.
Add salad dressing and stir until combined. Top with cracked black pepper and serve with extra feta cheese if desired.
Recipe Author: Sarah Saubert
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