Knowing how much I love a good Greek Salad (I am fortunate
enough to have a Greek restaurant just a couple of miles from my house -- hello
baklava!), a friend of mine gave me this recipe for a Greek Pasta Salad. I love
pasta salad, too, so this was really the best of both worlds. I ate it as a
main dish as is, but for a heartier version you could add cubed salami. I'll be
making this again and again.
Greek Pasta Salad
2 tablespoons freshly squeezed lemon
juice
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1/2 teaspoon dried oregano
1 clove garlic, crushed
3 cups fusili, cooked according to
package directions
2 medium tomatoes, seeded and diced
1 green bell pepper, cut into thin
strips
1 English cucumber, seeded and diced
12 pitted Kalamata olives
1 small jar marinated artichokes
1 ½ cups feta cheese, crumbled
½ cup fresh Italian parsley, chopped
4 scallions, sliced
In a small mixing bowl, whisk
together lemon juice, oil, salt, pepper, oregano, and garlic until thick and
creamy; chill. In a large mixing bowl combine pasta, tomatoes, green pepper,
cucumber, olives, artichokes, feta cheese, parsley, and green onions. Toss
salad ingredients with dressing gently to coat. Serve immediately.
Serves 6 to 8
