Greek Pasta Salad

This traditional salad is tossed with a nontraditional rice pasta with fabulous results. The lemon vinaigrette is nicely absorbed into the pasta and vegetables for a fresh tasting summer salad.

Yield

4-6 servings

Time

30 minutes total

Ingredients

Dressing Ingredients:
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt and fresh cracked pepper to taste
Salad Ingredients:
1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 small bell peppers (1 red, 1 green), thinly sliced
1 cup cherry tomatoes cut in half
1/2 English cucumber*, sliced
1/2 red onion, thinly sliced
1 cup crumbled feta cheese
1 cup pitted Kalamata olives**, cut in half
1/4 cup fresh, finely chopped mint
* If using a regular cucumber, seed with a small melon scoop before slicing.
** Spicy green olives can be mixed half and half with the Kalamata olives for an interesting flavor.

Directions

1.	Put a large pot of salted water on to boil.
2.	In a small bowl whisk dressing ingredients until combined and emulsified (thickened). Salt carefully because the feta and olives are salty.
3.	In a large bowl combine peppers, tomatoes, cucumber, onion, feta cheese, olives and mint with 1/2 of the dressing.
4.	Meanwhile, boil Notta Pasta according to directions on box, stirring frequently. Drain and rinse quickly. Pour back into pot and mix with remaining dressing.
5.	Add pasta to bowl of vegetables and combine. Serve immediately or chill. If serving later, adjust seasonings and refresh with lemon juice if needed.

Greek Pasta Salad

In this recipe

Notta Pasta Rice Fettuccine