It is *so* hot here in Texas.
Every summer, I seem to forget just how hot it gets every year. It takes every ounce of energy I have sometimes to turn on the oven.
Pasta salad is one of my favorite things to make. Stick it in the fridge, and it only gets better.
I make HUGE batches of it and eat it for lunch. This recipe is great because it’s different from traditional pasta salad. The feta cheese is tangy and yummy.
Greek Pasta Salad
Adapted From: Three Many Cooks
Ingredients:
1 1/2 tablespoons salt
12 ounces bite-size pasta, your choice (I used Farfalle)
2 cups medium diced seedless cucumber, lightly sprinkled with salt
2 cups halved cherry tomatoes, lightly sprinkled with salt
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives, sliced
1/2 medium red onion, sliced thin
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Ground black pepper to taste
Directions:
Cook the pasta according to the package directions until it’s al dente. Strain and rise with cold water. Set aside.
Peel and dice the cucumbers.
Slice the onion.
Cut the tomatoes in half.
Slice the olives in half.
Mix all of the ingredients in a large bowl. Sprinkle with salt and pepper to taste and mix well.
Enjoy!