Shelly's Recipe

GREEK PASTA SALAD

Category: Pasta Salads

1 lb medium-size shell or other short pasta, cooked al dente
Salt
2/3 cup olive oil
2 tbsp fresh lemon juice (1 lemon)
2 small cloves garlic, crushed in a garlic press
1 tsp dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1 1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 oz) crumbled feta cheese
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh mint or parsley
Pickled banana or cherry peppers or steamed shrimp (optional), for garnish

While pasta is cooking, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside.

Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes.

When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time. Serves 8

NOTE: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.