Way back in 2010, my lovely sister in law made a to die for Greek Pasta Salad. It has since been renamed a Greek Goddess Pasta Salad because... well, she is! This recipe was one that she found online year ago. I have attempted to find the original source, but it occurs many times in my basic google search. This recipe is in no way an attempt to take credit for this recipe and all credit is to remain to the original owner. If you know who is the creator of the recipe, please leave a comment and I will add credit to the original creator.
Enjoy!
Ingredients
2 cups whole wheat penne pasta
1/4 cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 cherry tomatoes, halved
1 can of artichokes, quartered
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, artichokes, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
This recipe was one that she found online year ago. I have attempted to find the original source, but it occurs many times in my basic google search. This recipe is in no way an attempt to take credit for this recipe and all credit is to remain to the original owner. If you know who is the creator of the recipe, please leave a comment and I will add credit to the original creator.
