* 20-Minute Greek Pasta Salad

Mt. Vikos Feta, 7oz
In Stock
$5.99

Garlic Bulb, ea.
In Stock
$0.59

20-Minute Greek Pasta Salad

  • ·         1 pound farfalle pasta
  • ·         1 cucumber
  • ·         2 cups cherry tomatoes
  • ·         1/2 cup fresh parsley
  • ·         1/2 cup kalamata olives, pitted
  • ·         1/2 cup thinly sliced red onion
  • ·         7 ounces crumbled feta
  • ·         2 cloves garlic, minced
  • ·         1/3 cup olive oil
  • ·         3 tablespoons red wine vinegar
  • ·         1 teaspoon granulated sugar
  • ·         1/2 teaspoon salt (more or less to taste)
  • ·         1/2 teaspoon ground black pepper (more or less to taste)
  • ·         1 cup tzatziki sauce

1.      Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.

2.      While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; finely chop the parsley; slice the olives in half; thinly slice the onion; set aside. In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.

3.      When the pasta has finished cooking, drain and set aside to cool. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.

4.      Add the chopped cucumbers, tomatoes, parsley, olives, onion, and feta and toss to combine. Serve at once, or chill until needed. Serves 4-6.


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