- Posted February 18, 2013 by
Greek Pasta Salad
Whole wheat penne pasta is combined with red onions, cucumber, cherry tomatoes, olives, and crumbled feta cheese and seasoned with a dressing made of lime juice, olive oil, oregano, garlic, salt and pepper in this recipe adapted from CraftCycle for a Greek-inspired appetizer. Watch cookery videos.
Also known as summer salad or rustic salad, Greek salad is a healthy dish that is refreshing and satisfying. Greek salad, called “horiatiki salata” in Greece is a popular country summer salad made of juicy tomatoes, tangy red onions, crisp cucumber, crumbly feta cheese, zesty green peppers, and plump kalamata olives. It is often served as a starter or a side dish. It can also be enjoyed as a light meal with some crusty bread. In this scrumptious recipe, classic Greek salad is added with whole-wheat penne pasta for a light and nutritious meal. You can enjoy this for brunch or as a quick and easy dinner. Other ingredients such as capers, pickled leaves, arugula leaves, and parsley can also be added to the salad.
The penne pasta needs to be cooked separately in boiling water before adding to the other ingredients. The cooking time can vary depending on the brand of penne pasta. Check the package directions and follow the cooking time as indicated in the label. You can add salt to the boiling water to make the pasta even tastier. For pasta salads, it is better if the pasta is al dente. To achieve this texture, boil the pasta uncovered stirring occasionally. After the pasta is cooked, drain it well and rinse with cold running water to cut the cooking and to keep the pasta from sticking to each other.
Greek pasta salad is best served chilled and its taste develops even further when the pasta has absorbed the dressing. You can place the pasta in the refrigerator for a few hours and let it chill and serve as a refreshing dish on hot summer days.
1 box (16 oz.) whole-wheat penne pasta
1 small red onion, chopped
1 medium cucumber, sliced
2 cups cherry or grape tomatoes, halved
1/4 cup each black and green olives
6 oz. feta cheese, crumbled
1 tbsp. lime juice, preferably fresh
1/3 cup olive oil
1/4 tsp. coarse ground black pepper
1/2 tsp. dried oregano
2 small cloves garlic, minced
Cook pasta according to package directions.
While pasta is cooking, mix the vegetables together in a large mixing bowl. Add cheese.
When pasta is ready, drain liquid and add pasta to the bowl.
In a small bowl, combine remaining ingredients. Whisk together thoroughly. Pour over pasta.
Stir until salad ingredients are well blended. Serve.
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