Greek Pasta Salad

I would eat this every single day for lunch if I had the time to chop chop chop  all the veggies twice a week. It is healthy and just filling enough to get back to your day with energy. {This dish would be nonexistent to me if Peter didn’t teach me to chop veggies super small with great German knives. He and his family are an inspiration for my cooking.}

I love making this with Brianna’s dressing, but they don’t always have it at the store. A simple red wine vinegar or flavored red wine vinegar works great.

If you want to make a fun greek meal of it, you should also make these Greek Nachos by Mark Bittman. The Food Matters Project bloggers made some delicious different versions you can choose from.

Hope you are having a fabulous Tuesday, I’m really looking forward to this weekend (yes already!) because it is our first at home in more than a month. I’m praying we get some sun so we can ride our beach cruisers and relax at the pool, but it looks like a storm is heading our way. The joys of So.Fla.!

::: Orzo:::

recipe by KeelyMarie

Greek Pasta Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Serving Size: serve 8-10 as a side or 5 for lunch or dinner

Ingredients

  1. 1 package orzo or acini de pepe pasta, cooked and drained (I prefer orzo)
  2. 1 baby red bell pepper, diced small
  3. 2 baby orange bell peppers diced small
  4. 2 baby yellow bell peppers, diced small
  5. (if you can't find the cute baby bell pepper you can use 1-2 regular sized in red, yellow, or orange)
  6. 1 red or sweet onion, diced small
  7. 1 cucumber, cut in half length-wise remove seeds with a spoon, diced small
  8. 3-4 stalks of celery, diced small
  9. 1 pack crumbled feta cheese, or buy the block and crumble it with your hands
  10. 4 tablespoons red wine vinegar (or if you are super lucky and have Brianna's Blush wine Vinaigrette around use that!)
  11. 3 tablespoons quality extra virgin olive oil
  12. 1/4 teaspoon garlic powder (optional if you like garlic)
  13. salt and pepper to taste

Instructions

This recipe makes a large amount. It is great to make is you want it for lunch all week or to bring to a party. I usually cut this recipe in half if I am making it for 2-3 lunches for myself.

Cook pasta according to package. While it is cooking chop your veggies. Chop it all really small!

Drain and rinse the pasta with cold water. Place drained pasta in a large serving bowl. Drizzle with the olive oil and red wine vinegar.

Add the chopped peppers, cucumbers, celery, and crumbled feta. Add the garlic powder. Mix well. Salt and pepper to taste. Add more olive or or red wine vinegar to taste as well!

This should be refrigerated as soon as possible. It tastes the best cold and this way it will keep for 4-5 days.

http://keelymarie.com/2012/08/21/greek-pasta-salad/

 

::: acini de pepe :::

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