Photo: Kate Sears
Summer is a good time to share and enjoy a delicious Greek Pasta Salad.
I came across this recipe almost 2 years ago; it’s from the AUGUST 2011 Edition of All You.
First, we are going to make the dressing. Grab a small bowl and a whisk.
Whisk together 2 cloves of finely minced garlic, 1 teaspoon of dried oregano, 1 teaspoon Dijon mustard, 1/4 cup red wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup olive oil.
Now for the Salad.
You will need a large pot. Fill with water, add salt and bring to a boil.
Add 1 pound of gemelli or other short pasta. Cook until al dente, about 8 minutes, or as the label suggests.
Now drain, then rinse under cold water and transfer the pasta to a bowl.
Add 3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4-inch pieces; 1 dry pint of cherry or grape tomatoes, halved; 1/2 large red onion, thinly sliced; 1 cup of pitted kalamata olives, halved; 6 ounces of crumbled feta; 3 cups of firmly packed baby spinach. Add the dressing.
Toss and serve. You’re good to go!