Greek Pasta Salad

Page 214

Cuisine: Greek | Course Type: Main Courses

(1 review)

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Recipe Review

This is one of my most favorite summer salads. I make it a lot although it dirties at least four things (not including cutting board, knives, measuring spoons, garlic press). also i grind my own fennel with the mortar and pestle, which makes for some work. but totally worth it! the only thing i change with this recipe is that i leave out the tomatoes, but that's just a personal issue. I use mini shells (i forgot the name, sorry!) and double the recipe so i can use a whole pound of pasta. it's great as leftovers, so doubling the recipe is perfect.

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Comments

Jayme - 4th July 2011
You mean you add more tomatoes.

marieke - 4th July 2011
haha! i think i need to try it with different varieties of tomatoes, preferably from my own garden, which has none this year.

Jayme - 4th July 2011
Mmmm, garden tomatoes. That's more like it.

Jayme - 4th July 2011
Wow, way to add all the ingredients. I'm always too lazy.

marieke - 4th July 2011
i just wanted to try it. i was too lazy to convert to metric. it should be automatic because Americans are lazy.

Jayme - 5th July 2011
Nobody uses metric for cooking anyway, Marieke. It's one of those weird holdouts.

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