Rose's Greek Pasta Salad

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If you use parsley instead of mint, consider sprinkling the salad with a little dried oregano.

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  • 12

Ingredients

  • 1 Pound seedless cucumber, cut into bite size pieces
  • 1 Pound (about 1 1/2 pints) cherry tomatoes cut in half
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 3 TBS minced fresh parsley or mint
  • 1/2 medium red onion, cut into small dice
  • 1 cup Creamy Vinaigrette
  • 1 pound bite sized pasta, penne, bow ties, rotelle
  • 2 TBS salt for pasta
  • Creamy Vinaigrette
  • 1/4 Cup rice wine vinegar
  • 2 TBS. mayonnaise
  • 1 Large garlic clove, minced
  • Salt and black pepper
  • 2/3 Cup olive oil

Preparation

Step 1

Bring 1 gallon of water to boil. Meanwhile, lightly sprinkle prepared cucumbers with a little salt; let stand in colander while preparing other ingredients. Blot dry on paper towels before adding to salad.

Halve tomatoes, place in bowl and lightly sprinkle with salt. Prepare feta, olives, parsley and onions; add to the tomatoes. Set aside

Make Creamy Vinaigrette and refrigerate.

Add pasta and 2 TBS salt to the boiling water. Cook until just tender. Drain in a colander, then pour pasta onto a shallow pan (such as a large, rimmed baking sheet). Let cool to room temperature stirring occcasionally to keep pasta form sticking.

Transfer all ingredients except dressing, to a large bowl. (can be covered and refrigerated undressed, up to 4 hours). When ready to serve, add dressing and toss to coast. Let stand for 15 minutes and serve.

Creamy Vinaigrette

If you don't have a small skinny whisk, you will need to mix the dressing in a heavy bowl.

Measure vinegar and mayonnaise into a 2 cup glass measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a couple of grinds of ground black pepper. Measure oil in another measuring cup.

Slowly whisk in oil, first in droplets then in a slow steady stream to make an emulsified vinaigrette.

per serving based on 16.
233 calories, 5g protein, 24g carbohydrates, 13g fat (2g saturated) 1g fiber, 307 mg sodium

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