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Athenian Pasta Salad

(3 Votes)
SERVES
8
COOK TIME
15 Min

Have you noticed how the tastes of Greece are getting so popular? Now you know what one of our all-time favorite summer lunches is. (In fact, we like it in the spring, fall, and winter too!)

What You'll Need:
  • 1 pound twist or any medium pasta shape
  • 1/2 cup finely chopped red onion
  • 1 cup ripe olives, chopped
  • 8 ounces (about 2 cups) crumbled feta cheese
  • 1/4 cup finely chopped green bell pepper
  • 2 small tomatoes, chopped
  • 3/4 cup vegetable oil
  • 6 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 2 teaspoons Dijon-style mustard
What To Do:
  1. In a large pot of boiling salted water, cook pasta to desired doneness; drain, cool and place in a large bowl.
     
  2. Add onion, olives, feta cheese, green pepper, and tomatoes.
     
  3. In a small bowl, whisk together remaining ingredients; pour over pasta and toss gently.
     
  4. Refrigerate until ready to serve.
     

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Absolutely wonderful! Wish I knew the calorie count, etc.

I've tasted a similar recipe, but with parmesan cheese instead of feta. I love feta cheese and the dijon mustard should add a very tangy taste!

A Greek dish has gotta' have some oregano and some lemon juice. And those olives should be Kalamatas!

I agree must have a little oregano, lemon juice and don't forget a couple cloves minced garlic or at least use some garlic powder for flavor for true Greek flavor

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