Greek Pasta Salad

SUBMITTED BY: Sara Hardy PHOTO BY: SunFlower

"An excellent cold salad that is great by itself, or as a side dish."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

1 (16 ounce) package penne pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped

READ REVIEWS (32)

DIRECTIONS

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 23, 2003 by GINAH1

Big hit at my last BBQ-

35 users found this review helpful

Reviewed on Oct. 29, 2003 by MIKFOERTER

I love this recipe...although I've made a few slight changes to it. I use spiral pasta (tri-colored if available) and add 8 oz. feta cheese. It's best to get the block kind of feta and break it up into big chunks b/c when you mix the whole salad, it'll break up the feta. Already crumbled feta breaks down too much. Also, try olive oil instead of veggie oil and 1 tablespoon red wine vinegar instead of lemon juice or half the lemon juice and a little red wine vinegar. I sometimes sprinkle garlic salt instead of regular and a little oregano.

19 users found this review helpful