Greek Pasta Salad
Greek Pasta Salad
Servings: 6 cup
Ingredients
- 1/2 cup olive oil
- 2 tbsps chopped garlic
- 2 tbsps oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup lemon juice fresh squeezed
- one lemon zest from
- 1/2 cup olive pitted and halved Kalamta
- 1/2 cup grape tomatoes halved
- 2 tbsps basil fresh leaves, sliced fine
- 1/2 cup red onion , chopped
- 1 cup pepper green , sliced
- 1 14 oz cans artichoke hearts , drained and quartered lengthwise
- 8 oz feta cheese crumbled
Instructions
- In a small pot saute the garlic, oregano, salt and pepper in the olive oil for 5-8 minutes until garlic browns. Remove from heat, add lemon juice and set aside.
- Cook the pasta til al dente.
- Once the pasta has strained and cooled, toss with the dressing, add all the vegetables, toss and refrigerate at least 15 minutes.
- Once the salad has cooled completely, add the feta and toss again.
