* 20-Minute Greek Pasta Salad
Marella Organic Farfalle Arcobaleno Pasta, 17.6oz THUMBNAIL
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$12.99
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Marella Organic Straccetti Pasta, 1lb. THUMBNAIL
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$6.49
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Organic Baby Heirloom Tomatoes, Pint THUMBNAIL
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$5.99
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Organic Sugar Plum Grape Tomatoes, Pint THUMBNAIL
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Organic Italian Parsley Bunch, ea. THUMBNAIL
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Organic Red Onion, ea. THUMBNAIL
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Organic Valley Feta Cheese Crumbles, 4oz THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$13.99
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
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Baba Foods Tzatziki Sauce, 8oz THUMBNAIL
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$6.49
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Mt. Vikos Feta, 7oz THUMBNAIL
$6.49
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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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