Greek Salad remains an all time favorite as a dinner starter or portioned larger for a great lunch. I savor it during the hot days of summer for a refreshing light dinner. I have taken those great flavors and created a pasta, so that anytime of the year, the combination of olives, tomato and feta can be enjoyed.
one 14 oz. jar roasted red peppers, drained, blotted dry, and chopped
1 cup kalamata olives
1 cup oil pack sun dried tomatoes, chopped
3 large ripe Roma tomatoes, diced
1 medium sweet onion, cut into 1/4 inch dice
3/4 pound feta cheese, crumbled
1/3 cup chopped Italian parley
500 grams dried Italian pasta, I like to use Farfalle (bow ties)
1 large garlic clove, minced
1 heaping tbsp. Dijon mustard
3 tsp. dry Greek oregano
6 tbsp. fresh lemon juice
3/4 cup extra virgin olive oil
Sea salt to taste
Fresh ground pepper to taste
1. Combine the peppers, olives, both tomatoes and sweet onions together. Set aside.
2. Prepare the dressing by mixing the garlic, mustard, oregano and lemon juice together. Slowly pour in the olive oil, whisking while pouring. The dressing will become thick and smooth. Adjust with sea salt and pepper to suit your tastes.
3. Cook the pasta in plenty of boiling water, cook al dente, drain, but do not rinse. Place in a large serving bowl, toss in the tomato mixture, pour the prepared dressing over, mixing to combine all the flavours.
4. Top with the crumbled feta cheese and parsley, serve immediately. It is also very good served cold as a pasta salad.
Copyright © Caren McSherry 0203