Monday, April 21, 2014

Greek Pasta Salad from Ruth McLeod

Inspired by the ingredients in the cupboard, Ruth created this Greek Pasta Salad for a Historical League meeting. "It's fun to use what you have on hand. I added chicken breast to make it more of a meal."

Greek Pasta Salad
2 cups
penne pasta
1/4 cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 grape or cherry tomatoes, halved1 can artichoke hearts
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 cup sliced black or Kalamata olives
1/2 cup crumbled feta cheese


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.

Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. (or use store bought). Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, artichoke hearts and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.