Julie Weisman Ingredients Dressing: 2/3 cup olive oil 6 tablespoons lemon juice 1/4 cup red wine vinegar 4 cloves garlic, minced 3 tablespoons fresh oregano, minced 1 teaspoon salt 1 teaspoon pepper
Salad: 12 ounces spiral, rotini or shell pasta, cooked al dente 2 regular or 4 Roma tomatoes (I actually used grape tomatoes and it worked very well – it looked pretty and there was no cutting involved.) 1 cucumber, peeled, seeded and chopped 5 green onions, chopped 2 small green peppers, chopped 1 1/2 cups chopped fresh parsley 12 ounces feta cheese, crumbled (about 3 cups) 20 Greek olives, pitted Whisk dressing ingredients together and set aside. Combine salad ingredients in serving bowl. Pour dressing over and toss to coat. Cover and refrigerate 2-3 hours to allow flavors to blend. Serves 8-10 Julie Weisman is an indispensable member of the ShalomBoston.com staff. She also happens to be a great cook and has contributed many popular recipes to the ShalomBoston.com Food Page. To see all our recipes, go to http://www.shalomboston.com/recipefile.php.
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