This was inspired by a Bobby Flay recipe. This makes a LOT:
Greek Pasta Salad
3/4 lbs pasta spirals or elbows (I use Ronzoni Smart Taste)
1 large cucumber, seeded, and chopped
3 scallions, sliced thin
1 pint grape tomatoes, halved
1/4 c chopped fresh dill
1/4 c white balsamic vinegar
3 T dijon mustard
1/2 C olive oil
salt and pepper to taste
3/4 lb feta cheese, crumbled
Cook pasta according to directions, drain, and cool. Combine cooled pasta, cucumber, scallions, and tomatoes in large bowl. Place dill, vinegar, olive oil and mustard in blender and blend until emulsified. Season with salt and pepper to taste. Pour the vinaigrette over pasta mixture and stir well. Gently fold in feta cheese. This salad is also great mixed with shredded cooked chicken or would be great with a can of drained and rinsed white canellini beans.
1 large cucumber, seeded, and chopped
3 scallions, sliced thin
1 pint grape tomatoes, halved
1/4 c chopped fresh dill
1/4 c white balsamic vinegar
3 T dijon mustard
1/2 C olive oil
salt and pepper to taste
3/4 lb feta cheese, crumbled
Cook pasta according to directions, drain, and cool. Combine cooled pasta, cucumber, scallions, and tomatoes in large bowl. Place dill, vinegar, olive oil and mustard in blender and blend until emulsified. Season with salt and pepper to taste. Pour the vinaigrette over pasta mixture and stir well. Gently fold in feta cheese. This salad is also great mixed with shredded cooked chicken or would be great with a can of drained and rinsed white canellini beans.
1 comment:
YUM! This looks so good. So my kind of meal. Yummmmmy!
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