June 18, 2015

greek pasta salad


I'm baaaaack! 

The past 3 weeks have been full of unpacking, yard work, organizing, painting, organizing, yard work... I think you get the idea.  I am so thankful our new home and so glad to finally be starting a new chapter!:)

This past weekend my  Dad was in town and I needed a side for grilled chicken that was easy, simple, and came together quickly.  This pasta salad was delicious and great because I could make it ahead of time... one of my favorite things when having people over!  It would also be great with grilled steak, fish, or tofu. 

Servings 6
Total Time

  • 4 medium tomatoes, seeded and chopped
  • 1,7 ounce jar of mediterranean olives, pitted and halved (you can also use just kalamata)
  • 1 large handful of fresh parsley, chopped 
  • freshly ground black pepper
  • 1 pound small cut pasta
  • 1/3 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 5 ounces feta cheese, crumbled

1.  In a large bowl, combine the chopped tomatoes, olives, and parsley. Chill while the pasta is cooking.

2.  In a small saucepan over medium heat, add the olive oil.  Bring to a simmer and then add the garlic.  Let cook for 1-2 minutes and then remove from heat, stir in the salt, and let cool.

3.  Meanwhile, in a large pot of boiling water, add the pasta and a bit of salt.  Cook according to package directions, to al dente.  Rinse with cold water, until pasta has completely cooled, and then drain. 

4.  In the large bowl, add the pasta to the tomato mixture and toss with the cooled olive oil and garlic.  Season to taste with salt and pepper.  Stir in the feta cheese and serve or return to the fridge to stay cold.

5.  Top with any additional feta or parsley and enjoy!!!

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