Greek Pasta Salad Recipe

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Wonderful mediterranean flavors combine in this salad, suitable for lunch for two or a side for four.

Greek Pasta Salad Recipe (+)

Directions

Cook pasta according to package directions, drain, rinse with cold water, and drain thoroughly.
Mix oil, rosemary, oregano, lemon juice, salt and pepper. Whisk or shake virorously to blend. Pour over pasta. Refrigerate, if serving cold.
When ready to serve, arrange torn spinach on platter or individual serving plates. Add pasta, top with olives, tomatoes, and feta.
Serve warm or cold.

Container: saucepan, 3 quart or larger

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Description: about 2 cups

Servings: 2

Enter desired servings:

Ingredients

-		4 ounces any short pasta
-		1/3 cup olive oil
-		2 tablespoons fresh lemon juice
-		1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
-		1 tablespoon chopped fresh oregano, or 1 teaspoon dried
-		1/2 teaspoon salt
		freshly ground black pepper to taste
-		1/2 cup cubed feta cheese
-		1/2 cup cherry tomatoes
-		12 olives, preferably Kalamata or other flavorful Greek olives
-		2 cups spinach or other salad greens

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The increasing numbers of gluten-free pasta products now available (made from corn, rice, quinoa, etc) make it possible for almost everyone to find an acceptable substitute for wheat pasta. Try several kinds to find the most satisfactory ones. This easy, colorful salad will make experimenting fun. It will keep, refrigerated, for days.