"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Greek-Style Pasta Salad Recipe

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This recipe for Greek-Style Pasta Salad, by , is from Patti's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Leake
Added: Saturday, November 11, 2006


3 cucumbers, cut into pieces
1 1/2 pints cherry tomatoes
1/2 C. crumbled feta cheese
1/2 C. pitted kalamata olives, coarsely chopped
3 T. minced fresh parsley
1/2 medium red onion, diced

1 C. Creamy Vinaigrette *recipe*
*1/4 cup lemon juice
2 T. mayonnaise
1 large garlic clove, minced
salt and black pepper
2/3 C. olive oil

Measure lemon juice and mayonnaise into a 2-cup glass measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a couple of grinds of ground black pepper. Measure oil in another measuring cup.

Slowly whisk in oil, first in droplets, then in a slow, steady stream, to make an emulsified vinaigrette.*

1 lb. bite-sized pasta, (bow ties, rotelle or penne)

Bring 1 gallon of water to boil. lightly sprinkle cut cucumbers with a little salt; let stand in colander while preparing other ingredients. Blot dry on paper towels before adding to salad. Halve tomatoes, place in bowl and lightly sprinkle with salt. Add feta, olives, parsley and onion to the tomatoes.

Make Creamy Vinaigrette and refrigerate.

Add pasta and 2 T. salt to the boiling water. Cook until just tender. Drain in a colander, then pour pasta onto a shallow pan (such as a large, rimmed baking sheet). Let cool to room temperature, stirring occasionally to keep pasta from sticking.

Transfer all ingredients, except dressing, to a large bowl. (Can be covered and refrigerated, undressed, up to 4 hours.) When ready to serve, add dressing and toss to coat. Let stand for 15 minutes and serve.




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