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Greek pasta salad

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Ingredients/Components

salt - 1/2 tsp
water - 2 Tbsp
salt and pepper to taste - 1 item
olive oil - 1/4 c
juice of 1 lemon
tomatoes, diced - 2 item
Greek olives - 1 item
pasta shells - 1/2 lb
red or green bell pepper - 1 item
garlic cloves, minced or pressed - 2 item
can artichoke hearts, drained and quartered - 1 oz
cucumber, peeled, seeded and diced - 1 item
scallions or green onions, chopped - 2 item
medium eggplant, cut into 1-inch cubes - 1 item
celery, stalk, sliced - 1 item
chopped fresh dill 2 tsp - 2 Tbsp
chopped fresh oregano 1 tsp - 1 Tbsp
grated or crumbled Feta cheese - 1 c

How to make greek pasta salad:

Bring a large covered pot of water to a rapid boil. Cook the pasta shells, uncovered, until al dente, then drain. Rinse under cold water until cool; drain again. Heat oil in a large saucepan. Add eggplant; cover and cook 3 minutes on medium heat. Stir in salt, garlic, lemon juice and 2 tablespoons water. Cover and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add diced pepper and, if using dried herbs, add the dill and oregano. Simmer a few minutes more, until the pepper is cooked but still has some crunch.

While the eggplant and pepper is cooking, place the artichoke hearts, cucumber, tomatoes, celery, scallions, dill and oregano (if using fresh) in a large bowl. Add the cooked eggplant and pepper. Stir in pasta; toss well. Add salt and pepper and more lemon juice or olive oil to taste. Serve at room temperature, topped with Feta and some Greek olives. Serves 4.

Note: This salad can be refrigerated to serve later, but pasta may absorb the flavors and need an additional dash of lemon juice and olive oil just before serving.

Recipe categories: Salads, Vegetables, Pasta.

Rating:

3.2

Average rating: 3.2, total votes: 6

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