Tuesday, June 29, 2010

Greek Pasta Salad

With summer upon us, it is time for salads. Here's a Mediterranean twist to a pasta salad...quickly assembled and very tasty.

Pasta Salad:

  • 3 cups / 8 ounces of sea shell pasta *
  • 1/4 cup basil pesto
  • 1/4 cup sour cream
  • 1/2 English cucumber, chopped
  • 1-2 cups cherry tomatoes, halved
  • 1/4 cup diced red onion
  • 1/3 cup crumbled feta cheese (or shredded Parmesan)
  • 1/4 cup pine nuts
  • black olives (optional)
  1. In large pot of boiling, salted water, cook pasta according to directions on package. Drain. Rinse under cold running water and drain well. Allow pasta to cool.
  2. Combine pesto and sour cream in small bowl.
  3. Place pasta in large salad bowl, together with cucumbers, tomatoes, onions, cheese, pine nuts and olives.
  4. Add dressing and toss to coat.
  5. Four main dish servings.
* Use your preferred pasta...bow-ties or spirals work fine as well.