Going Greek

We have one pasta salad that we make. Every time we want pasta salad. It’s really tasty and I love it, but it in the spirit of trying new recipes, we wanted something a bit different. We went to Costco for water and blueberries (blueberry pie post to come…) and on the way home, brainstormed the possibilities. Rather than trying to find the perfect recipe in one our bajillions of cookbooks (I might have an addiction to buying cookbooks), we decided to create our own. And we went greek.

Regardless of the fact that we are not professionals, we like to improvise. I truly tried to keep track of the specific amounts of each ingredient we used, but no guarantees. Still, the recipe is quite easy and would taste good no matter what.

Greek Pasta Salad

Vinaigrette
1 minced garlic clove
2 tbls. olive oil
1 tbls. red wine vinegar
1 tbls. lemon juice
pinch dried oregano

8 oz. cooked penne pasta, cooled
2/3 cup canned artichoke hearts, quartered
½ cup cucumbers, peeled and diced
¼ cup sundried tomatoes, chopped
1/3 cup chopped kalamata olives
1 cup cherry tomatoes, halved
1/3 cup feta cheese crumbles

salt
pepper

  1. Combine all of the ingredients for the vinaigrette in a small jar and shake to combine
  2. Mix the penne and the next 6 ingredients (through the feta cheese)
  3. Toss with the vinaigrette (add as much or as little as you would like)
  4. Add salt and pepper to taste
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