"The belly rules the mind."--Spanish Proverb

Greek Pasta Salad Recipe

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This recipe for Greek Pasta Salad, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Bush
Added: Thursday, September 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
SALAD
1 box 3-color spiral pasta (or any small shape)
1 cucumber, sliced
1 c. cherry tomatoes, halved
1 c. cooked, sliced beets
1/2 c. green onion, chopped
1 c. black olives, pitted and sliced
1/2 lb. feta cheese

DRESSING
2 cloves garlic
4 flat anchovies
salt
pepper
Worchester sauce
1-1/2 T. lemon juice
1/2 c. olive oil
1/4 c. red wine vinegar

Directions:
Directions:
Cook pasta according to instructions on box. Drain and cool a bit, stirring occasionally to keep it from clumping. Place in large bowl, add remaining salad ingredients and set aside. Mash garlic and anchovies in a mortar until they form a smooth paste. (Yes, the mortar will smell like garlic and anchovies for weeks, so plan ahead!) Scrape paste into a jar. Add other dressing ingredients and shake well. Pour dressing over salad and stir. Serve chilled on the day it's made, or else add the beets just before serving. They turn everything they touch bright red.
This recipe also works as a green salad, especially with romaine lettuce. You can add cooked, chopped chicken breast to either the pasta or green versions for a light summer entree.

Number Of Servings:
Number Of Servings:
8

 

 

 

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