Greek Pasta Salad
(serves 12 to 16)
12 oz. dried mostaccioli or penne pasta (about 4 cups uncooked)
2 c. cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 c. pitted kalamata olives, halved
1/2 c. olive oil
1/2 c. lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
1 Tbsp. anchovy paste, optional
4 to 6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 c. crumbled feta cheese (4 oz.)
Fresh oregano leaves
Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
In a large bowl, toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
In a screw-top jar, combine the olive oil, lemon juice, basil, the two tablespoons oregano, anchovy paste, garlic, salt, and pepper. Cover and shake well. Drizzle over pasta mixture; toss to coat.
Cover and chill in refrigerator for at least two hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
Recipe from Better Homes and Gardens
Nutrition information per serving:
Total fat 12g
Saturated fat 3g
Dietary fiber 2g