Friday, October 21, 2011

Greek Pasta Salad

Greek Pasta Salad

Artichoke hearts, sun-dried tomatoes, chopped onion or bell pepper, and/ or roasted red peppers would all be great in here also.  For an Italian pasta salad substitute pepperoni, salami, mozzarella, or your vegetables of choice for the spinach, feta, and zucchini. 

-1 lb whole wheat rotini, cooked to al dente
-4 cloves garlic, minced
-1/2 c olive oil
-1/2 c red wine vinegar
-2 Tbsp lemon juice
-1.5 tsp dried oregano
-1.5 tsp dried basil
-3/4 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/2 c feta cheese
-1 (4 oz) can sliced black olives, drained
-1 zucchini, diced
-1 c cherry, roma, or grape tomatoes, diced
-a few handfuls of baby spinach

Whisk together garlic- red pepper flakes.  Toss with remaining ingredients.  Allow to sit at least 4 hours (but overnight for best flavor) prior to serving.  Serve at room temperature, rather than cold straight from the fridge.

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