Makes 4 servings (1/1/2 cups/375 ml each).


This great summer salad is one of our most popular recipes.  It can easily be doubled for a special family picnic or potluck meal. Leftovers make a tasty meal when you are busy or on the go. Fresh mint makes this salad special, but if you don’t have any, add 1 tbsp (15 ml) of dried mint leaves directly to the dressing.




4 oz (125 g) penne pasta (1 1/2 cups/375 mL)

1 cup (250 mL) crumbled feta cheese

1 cup (250 mL) diced cucumber

2 large tomatoes, diced

1/3 cup (75 mL) sliced black olives

2 green onions, chopped

1/2 medium sweet green pepper, sliced

1/4 cup (50 mL) finely chopped fresh mint




2 tbsp (25 mL) olive oil

2 tbsp (25 mL) cider vinegar

1 clove garlic, minced

1 tsp (5 mL) granulated sugar

1 tsp (5 mL) lemon juice

1/2 tsp (2 mL) dried oregano leaves

1/4 tsp (1 mL) pepper




  1. In a large pot of boiling water, cook pasta according to package directions; drain and rinse under cold water. Drain again.
  2. In a large bowl, combine pasta, feta cheese, cucumber, tomatoes, olives, green onions, green pepper and mint.
  3. Dressing: In a small bowl, blend together oil, vinegar, garlic, sugar, lemon juice, oregano and pepper; pour over salad and toss gently.


Suppertime Survival © Bev Callaghan + Lynn Roblin 2005. All rights reserved.