With all the fresh vegetables coming from our garden, I love putting together healthy, delicious meals. For the past few years, I have been making a Greek pasta salad that has been a hit at a few of our summer cookouts. Based on the concept of a Greek Salad, I try to incorporate the ingredients with pasta rather than lettuce greens.
I was able to use fresh tomatoes, cucumbers, peppers and oregano right from the garden. It gives the salad an amazing flavor and freshness. I also love the fact that I can add this to any type of pasta and always get the same results...no leftovers!
Try this as your next side dish whether for a cook-out or dinner, people will come back for seconds...and thirds, providing there is any left.
1 pound of cooked pasta (according to directions), we used large rigatoni
1 pint of cherry tomatoes (cut in half)
1 large cucumber, remove seeds and cut into one inch cubes
1/2 small red onion, chopped
1 large red or green pepper, remove seeds and cut into one inch cubes
1 small can (4 ounces) of sliced olives, drained
1 container (6-8 ounces) of crumbled feta cheese
2 tablespoons of fresh oregano, chopped
1 bottle of Greek salad dressing, your choice
Cook pasta according to directions, drain and place into a large bowl. Add chopped vegetables, olives, feta and oregano. Add about one cup of Greek salad dressing. Add more if necessary to incorporate the pasta with the vegetables. Serve immediately or chill for 2 hours before serving (for best flavor). This will feed 4-6 people as a side dish, double the recipe for bigger crowds.