’Tis the season for potluck picnics. As has become customary, let’s end the week with a great recipe featuring ingredients that are readily available at your local natural and organic food store.
Greek Pasta Salad serves 12, but you can easily cut the recipe in half if you’re cooking for the family. It provides a taste of the Mediterranean, with crisp cucumbers, Kalamata olives and feta cheese. A yogurt dressing, accented with mint, oregano and black pepper, is a cool, refreshing change from standard salad fixings.
Greek Pasta Salad
Makes 12 servings
8 ounces elbow macaroni
1½ cups plain yogurt
1¼ teaspoons dried mint flakes
1¼ teaspoons dried oregano leaves
1 teaspoon garlic powder
3/4 teaspoon ground black pepper
2 large tomatoes, cut into cubes
1 cucumber, halved lengthwise and thinly sliced
3/4 cup Kalamata olives, pitted and sliced
4 ounces feta cheese, crumbled
1 tablespoon olive oil
Cook macaroni according to package directions. Rinse under cold water; drain well.
Mix yogurt, mint, oregano, garlic powder and pepper together in large bowl with wire whisk until well blended. Add macaroni and remaining ingredients; toss to coat well. Serve immediately or refrigerate until ready to serve.
Recipe courtesy of McCormick