Greek Pasta Salad 030

Most Saturday mornings my mom makes a big pasta salad.  She tosses a box of cooked rotini up with Italian dressing and pops it in the fridge to marinate.  We snack on it all weekend long, and the longer it sits, the better it gets.

I have caught myself doing this more and more lately.  I like to have other goodies in with my pasta and dressing, so I have been making this Greek inspired version.  It is a big hit around our house, even with the kids.

Colorful Veggies for Greek Pasta Salad

To make it get together:

  • 12 ounces whole grain Penne pasta
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Italian Seasoning (read the label and make sure it is just a list of herbs)
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, diced
  • 1 green bell pepper, diced
  • 1 cucumber, diced
  • 1 medium red onion, diced
  •  1 12oz jar marinated artichoke hearts, drained
  • 1 14oz can black olives
  • 6 oz crumbled feta
  • Salt and Pepper, if desired
  • Mint for garnish, totally optional

Boil the pasta according to package directions.  While the pasta is cooking, in a large bowl, whisk together the vinegar, olive oil, Italian seasoning, and garlic.  Add in the tomatoes, bell pepper, cucumber, onion, artichokes, and olives.  When the pasta is finished cooking, drain and add to the bowl with the remaining ingredients.  Toss everything together until evenly coated with the dressing.  Top with feta crumbles.

The weekend pasta salad is definitely a tradition worth carrying on.  Does your family have any weekly food rituals?

XX-Jenny

Similar but different:

Spicy Potato and Corn Salad  Mediterranean Chickpea Burgers Mega Fresh Bowl

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