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Greek Pasta Salad

From Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras
Cookbook
Author(s): Moosewood Collective
Page 214
Cuisine: Greek
Course: Main Courses
Ingredients:
  • 2 olive oil (Tbs)
  • 3 fresh lemon juice (Tbs)
  • 1 ground fennel seeds (tsp)
  • 1 dried oregano (tsp)
  • 1/4 salt (tsp)
  • dash ground black pepper
  • 1 1/2 cooked chickpeas (canned, drained) (cups (15-oz))
  • 2 minced or pressed garlic (Tbs)
  • 1/2 diced celery (cup)
  • 1 red bell pepper, seeded and diced
  • 1 1/2 diced tomatoes (cups)
  • 1/2 chopped scallions (cup)
  • 1/2 pasta (tubetti, orzo, macaroni, small shells) (lb)
  • 12 pitted chopped kalamata olives
  • 1/4 chopped fresh parsley (cup)
  • 1 grated feta cheese (cup)
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1 reviews, average rating 5.0 / 5
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marieke

14 years ago
★ ★ ★ ★ ★ 5/5
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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 gr... Read more

6 comment(s)

Jayme · 14 years ago
You mean you add more tomatoes.
marieke · 14 years ago
haha! i think i need to try it with different varieties of tomatoes, preferably from my own garden, which has none this year.
Jayme · 14 years ago
Mmmm, garden tomatoes. That's more like it.
Jayme · 14 years ago
Wow, way to add all the ingredients. I'm always too lazy.
marieke · 14 years ago
i just wanted to try it. i was too lazy to convert to metric. it should be automatic because Americans are lazy.
Jayme · 14 years ago
Nobody uses metric for cooking anyway, Marieke. It's one of those weird holdouts.
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