Apr 26, 2009

Pasta Salad with Dill & Feta

This is a great cold dish that can be served as a side or stands alone as a complete meal. For the flavors to fully "pop" like they should, make sure to use fresh dill. The tomatoes I used were a small variety I found at a farmers' market. They weren't quite as small as a cherry tomato, but looked more like a tiny version of a normal tomato you'd find at a grocery store. They were sooooo juicy and scrumptious but I can't remember what they were called. Guess I'll have to go back and get more *sigh;) You can use any variety of tomatoes in this and I'm sure it will be good.

Sorry there are no pictures. This NEVER lasts long in our house.

~package rotini pasta (the twist kind)
~1/4 c olive oil
~2 Tbs balsamic vinegar
~lots of minced garlic
~salt & pepper (small amounts--just season to taste)
~tomatoes (as many or as little as you want) cut into wedges or bite-size chunks
~can garbanzo beans (chick peas), rinsed & drained
~6-8oz container crumbled feta cheese

~large cucumber, peeled & cut into bite-size chunks
~can black olives--chopped
~fresh dill, chopped (at least 1/2 c)

Cook the pasta. Drain it and rinse under cold water to cool it off. Meanwhile, in a large bowl, mix the olive oil, vinegar and garlic. Add the drained beans, tomatoes, feta, cucumbers, olives & dill. season with salt and pepper. Mix in pasta until everything is well coated and serve. Or chill in the refrigerator to be eaten later.

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