Saturday, May 30, 2009

Greek Pasta Salad

Salad:

  • 8 oz. tri color rotini
  • 1/2 english cucumber, diced
  • 10 olives, halved (any variety)
  • 10 sun dried tomatoes, minced
  • 1 15 oz. can quartered artichoke hearts
  • 1/4 red onion, diced
  • 1/2 c. crumbled feta
  • 1 bell pepper, diced

Dressing:

  • Juice of 1 lemon
  • 1/4 c. red wine vinegar
  • 1 tsp. sugar
  • 1/4 c. EVOO
  • 1 tbsp. minced fresh oregano (1/2 tsp. dried)
  • Salt and pepper
  1. Cook pasta, drain and rinse with cold water.
  2. Add dressing ingredients to a large bowl, whisk well.
  3. Add all salad ingredients, toss and serve chilled.

Found On: A Year In The Kitchen

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