Greek Pasta Salad
“Life is a combination of magic and pasta.” –By Federico Fellini
A light lunch for two ladies generally calls for some kind of salad, home made iced tea and a sinful garlic toast to make up for the lack of calories! This is a regular kind of meal I like to have at my Mum’s.
Cheese is my personal favourite, with feta crumbs obviously tasting the best in this recipe. However, feel free to use any kind of cheese that you like. I left it out this time, as I served the salad with a slice of garlic toast in olive oil.
Iced tea, my personal favourite drink, was freshly brewed at home… with an added special ingredient. More on that in the next post!
- 1 cup boiled pasta (elbow or penne)
- 2 tomatoes chopped into medium pieces
- ½ onion, chopped into medium pieces
- ¼ cucumber, chopped into medium pieces
- A handful of well washed fresh mint leaves
- ¼ cup crumbled feta cheese (optional)
- 3 tbsp black or green olives, sliced
- ¼ cup chopped walnuts
- 2 cloves garlic minced
- 3 tbsp extra virgin olive oil
- 1 lemon squeezed
- Dried mint leaves
- Oregano flakes
- 1 tsp whole grain mustard
- Salt + pepper to taste
- 2 whole-wheat sliced bread
- 1 tbsp. olive oil
- 3 cloves of garlic minced
- herbs of your choice
- salt + pepper to taste
- Boil the pasta beforehand to al dente.
- Let cool while you chop the remaining ingredients.
- Stir all the salad ingredients together and refrigerate.
- Combine all the ingredients together and pour into the salad a few minutes before serving.
- Toast your bread to crisp.
- Meanwhile mix the garlic, herbs, salt and pepper into the olive oil.
- Generously brush the garlic oil onto the toast and cut into long strips to serve.
- Make the dressing beforehand so that the garlic infuses really well into the olive oil. You can also make a bigger batch and store in an airtight bottle in the refrigerator; keeps well for a few weeks.