Greek Penne Pasta Salad

Greek Penne Pasta Salad by DK on Sep 3, 2012

Tomato Salad Recipe | Simple Salad Recipes

It's quite surprising (and at times confusing) about this peculiar trait of mine. Given that I passionately blog about food on a regular basis, its quite evident that I love to cook. You know you are foodie when going to Farmer's Market makes it to top 5 of your "Best things during this week" list, week after week. Researching food and experimenting recipes would be another. And another most important proof would be when your typical "born to eat anything and everything and never gain weight!" husband actually knows terms like "Kamut", "Quinoa", "GMO", "Unrefined Sugar" etc etc.

So what is the confusion now? Yes, I am coming to that. The mystery is why I abhor cooking for myself. But I love cooking don't I? Then why in god's name does a certain Lady Lazy make an appearance, when I have to make food for just me, is beyond my understanding. There was a time when I put together random-est things together just to "get it over with". But having a kid changes quite a bit about you and how you think. At least it did for me. No - I am still lazy but have learnt to make recipes that don't really need cooking and where I rely on the freshest and delicious tasting seasonal ingredients. Like this salad here.

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 2 people

Ingredients

6 oz (abt 170 grams/almost 2 cups) Brown rice Penne Pasta, see Tips
1 cup (abt 6 oz/170 grams) mixed grape and cherry tomatoes, chopped to bite size pieces, see Tips
6 oz (abt 170 grams) Cucumber, peeled and sliced
2 Green Onion/Scallions, thinly sliced
3 tbsp (abt 10) Kalamata Olives, pitted and chopped
3-4 tbsp fruity Olive Oil
1/4 cup Lemon juice
1 tbsp fresh Basil, chopped, see Tips
1 tbsp fresh Oregano, chopped see Tips
2-3 Garlic, minced, see Tips
Pinch of Salt and freshly ground pepper, or to taste
1/2 cup (abt 2 oz/55 grams) crumbled Feta cheese, see Tips
Fresh oregano leaves to garnish

Tips

1. Pasta: You can use whatever type you have. I had Brown Rice Pasta (making this Gluten Free), hence used it.
2. Tomatoes: Any tomato can be used. The sweetest work the best in this recipe and using multi colored ones make it look attractive providing vibrancy to the dish.
3. Basil and Oregano: Nothing beats using the freshest and aromatic herbs in your dishes. But if you don't have some on hand, simply use the next best thing - dried herbs. Replace 2 tsp each of Oregano and Basil instead of the fresh.
4. Feta Cheese: Strict vegetarians can opt for animal rennet free Feta cheese that's available at health stores. I get mine from Whole Foods Market.
5.Garlic: If you are not comfortable using raw garlic, try roasted Garlic instead. You can alternatively boil the garlic along with pasta for few minutes and then use it too.

Method

1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again. Set aside.

2. In a large bowl toss together the tomatoes, cucumber, green onions, and olives.

3. Add the pasta and mix to combine.

4. In a container with an air tight lid (or a bottle), combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, garlic, salt, and pepper.

5. Cover and shake well.

6. Drizzle over pasta mixture;

7. toss to coat.

8. Cover and chill in refrigerator for as least 2 hours or up to 24 hours.

To serve, add feta cheese; toss. Garnish with additional fresh oregano leaves. Makes a perfect light and hearty lunch along with some crusty bread.

Filed Under these categories

Recipe Reference

recipe minimally adapted from bhg

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8 Comments

By Weekly Meal Plan – Making everyday cooking easy #13 on Oct 27, 2013

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By Greek Feta Pasta Salad Recipe | Penne Pasta Salad Recipes | Chef … » Greek Recipes on Sep 6, 2012

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By Swati on Sep 4, 2012

oh i didn't tell u guys... i salute u for the step by step pics... just one recipe i tried to have step by step pics... and i was like DK used to do it since d last era!!! how!!

By Swati on Sep 4, 2012

dont we all hate to cook for ourselves! i hate it too..i plan and make chole or green chutney in the week before to make sandwiches, and stalk maggi and rava for upma... worst r d days when i survive on corn flakes!

By vanamala on Sep 4, 2012

Lovely pasta...

By Pooja Arora on Sep 4, 2012

I was very pleased to find this website. I want to to thank you for your time just for this fantastic read!! I definitely enjoyed every little bit of it and i also have you bookmarked to check out new stuff in your website.

By Siri on Sep 3, 2012

I miss Farmer's Market so very much. :( Your post reminded me of my visits to Moutain View FM. :-D It was a just a 10-minute walk, just wandering through the lanes and chatting with the farmers is a such a delight. Sigh! Lady Lazy made a very nice, refreshing salad 8)

Miss you Babes :( --DK

By Archana on Sep 3, 2012

Love it.