Greek Sytle Pasta Salad (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/3 lb. dried pasta, such as tubes, wagon-wheel or shell shaped 1 cup cherry tomatoes, quartered 1 cup cucumbers, sliced, then quartered 1 cup black olives 6 oz. Feta cheese, crumbled 1/2 cup green onions, sliced 2 tablespoon parsley, finely chopped 2 to 3 tablespoons toasted pine nuts Dressing: 3 to 4 tablespoon fresh lemon juice salt and pepper to taste 1/2 teaspoon sugar 1/2 teaspoon dried mint 1/2 teaspoon dried oregano 1/2 teaspoon dried rosemary 1/2 cup olive oil

Instructions

Cook pasta according to package directions and cool. In a large bowl combine the tomatoes, cucumber, olives, feta, green onions and parsley and set the mixture aside. In a small bowl whisk together all the dressing ingredients. Add the cooled pasta to the vegetable mixture. Pour dressing on the salad and toss gently to mix. Adjust seasonings to taste. Note: Add more lemon juice if salad loses lemony-tartness upon standing. Garnish with pine nuts and serve. This recipe can be prepared ahead of time and refrigerated until ready to serve. Serves 6.

Serving Size

Serves 6.

Notes

This salad is fantastic with a piece or grilled salmon

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