Greek Pasta Salad

Salad is a perfect side dish or light lunch

Sep 29, 2008 Ellen Wilson

This healthy pasta dish uses fresh ingredients, is quick and inexpensive to make, and takes like expensive deli salads.

This recipe gets a kick in taste from using dried tomatoes. Although you don't have to use dried tomatoes, fresh are fine, the taste of dried tomatoes adds a touch of sweetness and enhances many types of pasta salads and sauces.

Dried tomatoes purchased in the store can be quite expensive. If you like cooking with dried tomatoes, consider growing a few tomato plants and buying an electric dehydrator. For mere pennies, you can have freshly dried tomatoes to use in recipes.

There are a few types of tomatoes that work best in a dehydrator. Cherry tomato plants are quite prolific, and the fruit from these plants dehydrates quite well. The fruit is small, sweet, and quick to lose its moisture in a dehydrator. Roma tomatoes also work well in a dehydrator. Because they have firmer flesh than large tomatoes, you can easily cut thinner slices which dry quickly.

Dried tomatoes maintain their freshness much longer if stored in the freezer. Simply place the tomatoes in freezer bags and remove as many as needed for various recipes.

Ingredients:

  • 16 ounces of rotini pasta (colored or plain)
  • 14 ounce can artichoke hearts
  • 1/2 cup red or yellow onion
  • 1 medium green bell pepper
  • Small can of sliced black olives
  • 1/2 to 3/4 cup dried tomatoes or 1 cup fresh tomatoes
  • 5 ounces crumbled feta
  • 2 to 3 tsp Italian seasoning
  • 3 Tbsp freshly grated parmesan cheese
  • 1/3 to 1/2 cup olive oil

Optional:

  • 1/2 to 1 cup chopped cucumber
  • 1/2 cup chopped celery
  • Chopped cucumber or celery can be substituted for green pepper if it is not on hand
  • Pasta types - if you don't have rotini you can use any smaller pasta type. Rotini works best because ingredients are held within the corkscrew folds. Colored rotini looks very festive and works well as a party dish.
  • If you do not have Italian seasoning on hand, use a combination of basil, oregano, and thyme
  • You can also substitute rosemary or sage for thyme

Directions:

  • Boil pasta until soft, or al dente (slightly firmer)
  • Meanwhile, while pasta is boiling, save time by chopping tomato (if using fresh), artichoke hearts, and optional cucumber
  • When pasta is soft, drain in colander and cool by running cold water over it. Pasta does not have to be cooled to room temperature before you add other ingredients, but it should be warm and not scalding hot.
  • Transfer pasta to large mixing bowl
  • Add all ingredients besides olive oil and Italian seasoning and stir
  • Add olive oil and stir, thoroughly coating all ingredients
  • Add Italian seasoning and stir, distribute seasoning throughout salad

Serving Suggestions:

  • With grilled meat such as chicken, lamb, pork, or beef. Also great with Shish Kabobs.
  • As a light lunch

The copyright of the article Greek Pasta Salad in Recipes is owned by Ellen Wilson. Permission to republish Greek Pasta Salad in print or online must be granted by the author in writing.
Greek Pasta Salad, Kimberly Blue Greek Pasta Salad
   
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