Kitchen Table: Greek Pasta Salad

Article Tools

Print

E-mail

Comments

RSS

Serves 8 to 10

Make this colorful and hearty main-course salad an hour before serving to give the flavors time to blend in the refrigerator.

• 2 cups finely chopped spinach
• 1 large tomato, diced
• 1 large red onion, finely chopped
• 3 green onions, chopped
• 1/2 green pepper, cut in julienne strips
• 1/2 red pepper, cut in julienne strips
• 1 avocado, diced
• 1/2 cup each sliced mushrooms, sliced green olives with pimentos, sliced black olives, and finely chopped fresh parsley
• 1/4 cup each slivered almonds, chopped cashews, and sesame seeds
• 1/2 pound feta cheese, crumbled
• 2 cloves garlic, minced
• 4 tablespoons finely chopped fresh oregano (2 1/2 tablespoons dried)
• 3 tablespoons finely chopped fresh basil (2 tablespoons dried)
• 2 tablespoons fresh thyme (1 1/2 tablespoons dried)
• 1/4 teaspoon freshly ground black pepper
• Salt to taste
• 2 cups pasta, cooked al dente

Dressing

• 1/3 cup apple cider vinegar
• 1/3 cup olive oil
• 1/2 cup dry red wine

1. Combine the salad ingredients and seasonings in a large bowl. Gently toss to mix.

2. Place the vinegar and olive oil in a small bottle, cap, and shake. Drizzle this over the salad, then sprinkle with the wine. Gently mix the salad, then refrigerate it until ready to serve.

Cynthia Miville, Anchorage, Alaska

RSS | Comments | E-mail | Print