Greek Pasta Salad - BC Dairy

For BC dairy farmers

Health Professionals

Milk in Schools

School or Educator

Equipment

stove or hot plate
large pot with lid
colander
large bowl
fork/mixing spoon/serving spoon
cutting board and knife
measuring cups/measuring spoons
small jar with tight fitting lid
small bowls and spoons for serving

Ingredients

2 cups (500 mL) of your favourite pasta*
3 cloves garlic (optional)
1 cup (250 mL) cherry tomatoes
½ English cucumber
¾ cup (175 mL) crumbled feta cheese
¼ cup (60 mL) pitted black olives (optional)
¼ cup (60 mL) fresh basil (optional)
3 tbsp. (45 mL) olive oil
3 tbsp. (45 mL) white wine vinegar
½ tsp. (2 mL) salt
black pepper, to taste
dried oregano, to taste

Directions

Bring a large pan of water to the boil and add in the pasta and garlic and simmer for about 10 minutes or until al dente.
Drain pasta in colander and let cool.
Put the garlic to one side for the dressing. Put the pasta in a bowl.
Cut all the ingredients into small pieces, about half the size of the pasta, and place in a large bowl.
Roughly chop the basil and place in the bowl.
Using a fork, mash the cooked garlic cloves on the board with a little salt, transfer to a small jar.
Add the oil and vinegar and seasoning to jar. Shake well. Add to the salad.
Let sit for 10-15 minutes to allow the flavours to blend in.