Shanna's Greek Pasta Salad
10 oz medium shell pasta
2 1/2 cup diced ripe firm tomatoes - (2 large)
1 med green bell pepper cut into short,
narrow strips - (1 cup)
1/2 med red onion thinly sliced
4 oz feta cheese crumbled
1/3 cup Greek black olives pitted if desired
1/3 cup low-fat vinaigrette or to taste
1/4 cup chopped fresh dill
Juice of 1/2 lemon - (2 tbspns)
Method :
Bring large pot of water to a boil. Add 1 tablespoon salt and pasta, stirring to
prevent sticking. Cook pasta until just tender. Drain; rinse under cold running
water and drain well.
Transfer pasta to large bowl. Add remaining ingredients and toss gently until
well combined. Serve at room temperature.
This recipe yields 6 servings.
Comments: Using pasta in place of the usual lettuce turns Greek salad into a
substantial and lively main dish. Feel free to try other types of short pasta
instead of the ones suggested here.
Serve with warm pita bread and hummus or baba ganouj (garlicky eggplant dip).
For an extra treat, pick up some rice-stuffed grape leaves.