Tuesday, February 21, 2012

Homemade Pasta Salad

1 pound of cooked pasta (according to directions), we used large rigatoni
1 pint of cherry tomatoes (cut in half)
1 large cucumber, remove seeds and cut into one inch cubes
1/2 small red onion, chopped
1 large red or green pepper, remove seeds and cut into one inch cubes
1 small can (4 ounces) of sliced olives, drained
1 container (6-8 ounces) of crumbled feta cheese
2 tablespoons of fresh oregano, chopped
1 bottle of Greek salad dressing, your choice
Cook pasta according to directions, drain and place into a large bowl. Add chopped vegetables, olives, feta and oregano. Add about one cup of Greek salad dressing. Add more if necessary to incorporate the pasta with the vegetables. Serve immediately or chill for 2 hours before serving (for best flavor). This will feed 4-6 people as a side dish, double the recipe for bigger crowds.

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