20-Minute Greek Pasta Salad


Ingredients
1 pound farfalle pasta
1 cucumber
2 cups cherry tomatoes
2 cups (about 8 leaves) romaine lettuce, chopped
3/4 cup fresh parsley
1/2 cup kalamata olives, pitted
1/2 cup thinly sliced red onion
(1) 8 ounce container crumbled feta
2 cloves garlic, minced
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon ground black pepper (more or less to taste)
1 cup tzatziki sauce

Instructions
  1. Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
  2. While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; roughly chop the romaine lettuce; finely chop the parsley; slice the olives in half; thinly slice the onion; set aside. In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.
  3. When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.
  4. Add the chopped cucumbers, tomatoes, lettuce, parsley, olives, onion, and feta and toss to combine. Serve at once, or chill until needed.


Notes
Pasta salad will keep, covered and stored in the fridge, for 3 days.


Original Recipes visit: 20-Minute Greek Pasta Salad @ bakerbynature.com

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