Lunch Recipe

Greek Pasta Salad

Great summer pasta salad.

INGRIDIENT

2 cups penne pasta

¼ cup red wine vinegar

1 tablespoon lemon juice

2 cloves garlic, crushed

2 teaspoons dried oregano

salt and pepper to taste

⅔ cup extra-virgin olive oil

10 cherry tomatoes, halved

1 small red onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

½ cucumber, sliced

½ cup sliced black olives

½ cup crumbled feta cheese

DIRECTION

Step: 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.

Step: 2

Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

NUTRITION FACT

Per Serving: 307 calories; protein 5.4g; carbohydrates 19.3g; fat 23.6g; cholesterol 14mg; sodium 258.1mg.

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