Another versatile summer pasta for you today (last week I posted about one of my all-time favorites). For the most part, this is a traditional Greek pasta with tomatoes, cucumbers, and feta cheese, but I substitute mild black olives for the sharper Kalamatas and add lots of fresh herbs from my back deck pots.
It’s a great meatless entree option or a side dish for a barbeque and can be made completely ahead of time if you’re preparing it for a party. It would also pack beautifully for a picnic and tastes great at any temperature, though I like it best either cold or room temperature.
I used two kinds of tomatoes here: red grape tomatoes and brown tomatoes.
My ultimate kitchen tool for slicing tomatoes is this small serrated knife. It’s slices like it’s going through soft butter. I can’t believe I ever cut a tomato without this knife now that I’ve experienced how effortless it is.
With tomatoes, cucumbers and herbs in full harvest mode around here, this simple dish bursts with fresh, seasonal flavors.
I had trouble squeezing a few shots in before little hands made their way into the serving bowl…
Herbed Greek Pasta Salad
1 lb. whole wheat penne
3 c. assorted tomatoes, chopped
1 seedless cucumber, chopped with skin on
1 can pitted black olives, drained and sliced
1 c. crumbled feta cheese
1/4 c. fresh basil, chopped
2 tbsp. fresh parsley, chopped
1 tbsp. fresh dill, chopped
1/2 c. extra-virgin olive oil
1/2 c. red wine vinegar
Cook pasta in boiling salted water according to package directions. Drain and set aside.
Add tomatoes, cucumber, olives. feta, and herbs to a large bowl. In another small bowl whisk the olive oil and vinegar and pour over the vegetables. Stir gently and season with salt and pepper. Add pasta and stir everything together until well coated with dressing and herbs.
Click here for printable recipe.