This summer I’ve really been into prepared salads. I made them at the beginning of the week and keep them in the fridge so I have something easy for lunch that is a little better than a PBJ. I copied this salad from mt local favorite, Verrill Farm. I had it for lunch one day then immediately bought all of the supplies (there) to make it for myself.
Greek Pasta Salad 1/2 pound of penne pasta, cooked and rinsed 1 cucumber, peeled sliced 3 medium tomatoes, diced 1/4 cup of red onion, thinly sliced 1/2 cup of kalamata olives, chopped 1 tablespoon of fresh parsley 4 ounces of crumbled feta 1/2 cup of olive oil 1/2 cup of red wine vinegar 1 teaspoon of dried italian seasoning 1 teaspoon of sea salt 1/2 teaspoon of black pepper Combine cooked pasta, cucumbers, tomatoes, onions, olives, parsley and feta in a large bowl. In a small bowl, whisk together oil, vinegar and seasonings. Pour over pasta and vegetables, toss.
