A pasta salad done in the style of the well-known Greek country salad. The addition of pasta makes it hearty enough to qualify as lunch, while the fresh veggies and the Greek flavors make it really delicious. It's easy to make and never fails to please. Enjoy.
Recipe source: Saveur.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Supă cu găluște (Semolina dumpling soup) (Romanian).
Five years ago: Ghanaian tomato and peanut soup (vegan).
Six years ago: Espresso and walnut iced brownies.
Seven years ago: Simple coconut brownies.
Eight years ago: Amaretto colada (cocktail), Easy home-made Raclette (French-Swiss) and Pasta with spicy mascarpone sauce, mushrooms and artichokes.
Ingredients (serves 2):
- 200 g wholemeal fussili
- 1 cucumber, diced
- 1 tomato, diced
- 1/2 of a red onion, finely chopped
- 100 g feta cheese, crumbled
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red wine vinegar
- 3 tablespoons Greek extra virgin olive oil
- salt and freshly ground pepper to taste
Boil the pasta according to package instructions. Meanwhile, dice the cucumber and tomato and the onion. Put them in a bowl and add the oregano, parsley, vinegar, oil, salt and pepper.
Add the crumbled cheese and the drained pasta when it's done. Toss well. Let it stand for 5-10 minutes to allow all the flavors to properly combine.
It's done, dig in! :)
No comments:
Post a Comment