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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Greek Pasta Salad with a creamy, garlicky dressing, and crunchy vegetables. Gets better after the flavours mingle for a day. Keeps several days in the fridge - I make it on Sunday for lunches for the week. Ingredients:
1 cup olive oil |
4 tablespoons white wine vinegar |
6 garlic cloves, minced |
1 1/4 teaspoons dried oregano |
1 1/4 cups crumbled feta cheese (with herbs, if possible) |
1 1/3 cups milk (or buttermilk) |
ground black pepper, to taste |
1 lb penne pasta (or any other chunky pasta) |
1 red pepper, chopped |
1 yellow pepper, chopped |
1 orange bell pepper, chopped |
2 pints cherry tomatoes |
1 red onion, chopped |
1 english cucumber, chopped |
1/2 cup kalamata olive, sliced and pitted (more, to taste) |
Directions:
1. Combine dressing ingredients, and use blender or immersion blender to combine.
2. Cook pasta, drain, and rinse.
3. Add dressing and salad ingredients; toss well to coat pasta and vegetables.
4. Refrigerate until ready to serve.
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