1 c. pasta
1 c. cherry tomatoes, halved
1 small cucumber, peeled and chopped into 1/2 inch
8 Kalamata olive, pitted and sliced
2 t. capers
1/4 c. virgin oil
2 t. red wine vinegar
1 T. dried oregano
2 oz crumbled feta
Cook the pasta according to package instructions and drain. Combine the cooked pasta, tomatoes, cucumbers, olives, and capers. Mix gently. In a small bowl, combine the olive oil and vinegar. Whisk with a fork until the ingredients start to thicken. Add the dressing to the bowl with the pasta and vegetables. Sprinkle the oregano over the top, and gently toss to combine. Sprinkle the feta over the top, gently toss again, then serve.
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