Greek Pasta Salad
Greek Pasta Salad
This is from my daughter, Samantha, and when she made this, she did not know what to call it, but she certainly nailed this one! This looks and sounds, perfect. Measurements are approximations only. Photos provided by Samantha.
Ingredients
- 6-7 cups cooked pasta, bite size, like shells, spirals, wheels, etc.
- 2 small cucumbers, peeled, cut in half lengthwise, sliced
- 15 kalamata olives, sliced
- 1/4 red onion, diced
- 115 grams Feta cheese, crumbled, (4 oz container)
- 1 cup dry hot salami, sliced
- 1 cup Greek vinaigrette
- 1/4 baby arugula
- squeeze fresh lemon
- salt and pepper, to taste
Instructions
- Prepare the pasta per the package instructions. Drain. Set aside to let it cool while you prepare the rest of the ingredients. (Wheels were used here to make it pleasant for small children to see.)
- Onion, cucumbers and olives ready.
- Salami is ready.
- Feta cheese is crumbled and ready. Do not add the feta if the pasta is still warm, chill the salad first because melted feta is not pleasant to see.
- Although a homemade dressing is always preferred, the bottled type is good to have on hand for convenience and a time saver.
- In a large mixing bowl, toss together the pasta, vegetables, including the arugula, and the salami. Add the vinaigrette and mix in, taste, and season with lemon juice, salt, and pepper to your desired liking. Chill the salad for at least an hour, overnight is highly recommended to allow the flavors to blend and develop.
- Add the feta cheese and gently mix together, place in a serving dish, and enjoy.
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