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