Just whipped up this quick Pasta Salad for the weekend. I cooked the pasta early this morning and then refrigerated it for about an hour. I just threw it all together and had a small salad for lunch. It is so good!! I like red onions much better for this salad but I only had red onions. When using a whole onion, I like to chop up the whole onion and freeze the rest in a baggie. Same with the other half of the green pepper. Down the road you will be glad you froze them.
INGREDIENTS:
One Box Tricolor Pasta
One Large Cucumber, diced
One Large Plum Tomato, diced
1/4 Red Onion, chopped
1/2 Green Pepper, diced
3 Sprigs of Scallions, chopped
1/3 Cup Greek Pitted Olives
4 Oz. Feta Cheese
3 Tbsp Lemon Olive Oil
1/4 Cup Greek Salad Dressing, or to taste
Salt & Pepper to taste
RECIPE:
Cook the box of pasta according to directions. I like to cook it el dente so it is still a little crispy. Once cooked, refrigerate until cold.
Then while the pasta is cooling I like to get my veggies all chopped and refrigerate them too.
Add salt and pepper to the veggies. Break up the cheese and slice the olives. I only used half of the cheese pictured.
Once pasta is cold, add the rest of the ingredients. You can adjust the dressing and oil according to how you like it.
I have to say that I am so glad I found lemon olive oil. I use it anytime I am eating food that needs oil and lemon. It is perfect. If you don't have the lemon olive oil, just add regular.
That's it!! Enjoy!!
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