Greek Pasta Salad

Here’s a yummy recipe that’s quick & easy to assemble.  I made it in less than 30 minutes, and that was while taking pictures, switching the laundry, and cleaning the kitchen.  No, I’m not Superwoman, but I bet your time would beat mine.  This is a great dish for a picnic, potluck, or quick, healthy lunch.

Look at it.  It screams “GOOD JOB!!! YOU’RE EATING HEALTHY!!!”  This, like most recipes I make, comes from creativity with the ingredients I had.  For a more authentic Mediterranean flavor profile, I would have used cucumber, but I had just used my last cucumber on another recipe that day, so I used zucchini instead.  If I hadn’t let my parsley plant die, I would have added fresh parsley as well.  You could also add vegan feta cheese or, for a vegetarian option, real feta cheese.  You’ll never hurt my feelings experimenting with my recipes.  So, here’s what I used:

Greek Pasta Salad serves 3-4

8 ounces whole wheat rotini pasta

1/4 Cup extra virgin olive oil

Juice from 1 lemon

1T dried oregano

1T dried parsley

1 medium zucchini

2 Roma tomatoes

2 large scallions

1 small 2.29oz can sliced black olives, drained

salt & pepper to taste

I got a pot of water up to a rolling pasta and cooked it al dente for 9 minutes uncovered.  Meanwhile, I chopped all the washed veggies.  In no particular order:

scallions,

zucchini (or cucumber if you’d rather,)

and tomato.

Then I made the yummy, tangy dressing. 1/4 cup olive oil,

lemon juice,

salt & pepper,

and oregano & parsley.

Whisk it all together until it’s a creamy yellow color.  Taste and adjust the seasonings as you’d like.

Once I drained the pasta, I let it cool just a few moments before adding it to the dressing.  The pasta was still steamy.

Gently toss the pasta to evenly coat.  Then add all the veggies and the olives.  Toss away.

Then you get this.  It’s ready to serve warm, room temperature, or chilled.  It’s so simple and delicious!

I packed it up for the next day’s lunch.  Yummo as usual.  Enjoy!

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