This dish is a classic Greek salad with (you guessed it) PASTA! Eat it hot or cold, as a side or a main course. Pair it with a nice crisp white wine and a friend or two.
½ Green Pepper, julienned (thinly sliced)
½ Red Pepper, julienned
1 medium Tomato, chopped
½ Cucumber, cubed
2 cups (dry measured) Whole Wheat Penne Pasta, cooked to el dente and drained
1 cup Green Olives (canned not jarred)
1 Tbsp. Fresh Mint or Parsley chopped
4 Tbsps. Olive Oil
4 Tbsps. Basalmic Vinegar
1/3 cup Feta Cheese crumbled
Toss the prepared veggies in a bowl, top with cooked hot pasta. Drizzle oil and vinegar over the Penne. Because the pasta is hot, it will absorb the flavors of the oil and vinegar more so than if it were cold. If you’ve any juice on the board from chopping the tomato, toss it in as well. Dump in olives. I prefer the canned olives, they’ve got a buttery flavor more so than the jarred varieties which taste mostly of salt. Add herb of choice. Mix thoroughly. Just before serving, crumble Feta cheese ontop.
This salad is refreshing and substantial enough to satisfy.
Luxe it up; If you want to make it a main course, top it with cold cooked chicken or shrimp.
*** If you’re in the mood for a quickie hot pasta dish, plate one serving of the prepared salad and micro for a minute or two.