Foodie Fridays is BACK! Feature: Greek Pasta Salad

This recipe comes from the cookbook: Stop and Smell the Rosemary, but I found it on The Cooksmasher Blog (www.cooksmasher.com).   Not only is this easy to make, but it's riddled with flavor and pretty good in the calorie department.  If you are a meat eater and want to add a little protein you can add chicken and if you are vegetarian and want to add some more protein try a little seasoned firm tofu!

Dressing:

• 2/3 c. olive oil


• 6 TBSP fresh lemon juice


• 1/4 c. red wine vinegar


• 4 garlic cloves, minced


• 3 TBSP fresh oregano, minced


• 1 tsp. salt


• 1 tsp. pepper

Salad:

• 12 oz. pasta


• 1 1/2 c. grape tomatoes, halved


• 3 ribs celery, chopped


• 1 cucumber, peeled and chopped


• 5 green onions, chopped


• 2 green bell peppers, seeded and chopped


• 1 1/2 c. chopped fresh parsley


• 12 oz. feta cheese, crumbled


• 20 Greek olives, pitted (optional)

If you want to add a little protein, you can add:

• Grilled seasoned tofu firm


• Grilled chicken breasts (optional)

Directions:

1. Whisk oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.


2. Cook pasta according to directions on box. Combine pasta, tomatoes, celery, cucumber, green onions, bell peppers, parsley, and feta (if using olives and/or pepperoncini add now) in a large serving bowl. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend. Serve with grilled chicken if desired