Saturday, May 26, 2007
On My Hearth: Greek Pasta Salad
We are up to the letter "G" in our own little veggie adventure and since it's such a tough one (what vegetable starts with G?) we fudged a bit and decided to focus on Garbanzo beans. I served hummus with whole wheat pitas, cucumbers and olives & salad as garnish, and this tasty Greek pasta salad on the side. I used whole wheat penne to boost the healthy aspect, and substituted olive oil for the vegetable. The whole meal was really yummy and a good light choice to start off the holiday weekend!
Greek Pasta Salad
Yields: 8 servings
"Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing."
1 (16 ounce) package penne pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped
1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
2. In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
3. In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.