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
- In a large pot of boiling water, cook pasta according to package directions; drain and rinse under cold water. Drain again.
- In a large bowl, combine pasta, feta cheese, cucumber, tomatoes, olives, green onions, green pepper and mint.
- 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.