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Greek pasta salad




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 box ( 450 g) fusilli or rotini pasta, about 6 cups (1.5 L) before cooking
2 sweet peppers, preferably 1 red and 1 green
4 tomatoes
1 Vidalia or 1/2 red onion
1 large regular or English cucumber
1/2 cup ( 125 mL) light mayonnaise
1/2 cup ( 125 mL) lower-fat plain yogurt, preferably 1 or 2 percent
2 tbsp ( 30 mL) freshly squeezed lemon juice
1/2 cup ( 125 mL) crumbled feta cheese
1 tbsp ( 15 mL) dried leaf oregano
1/2 tsp ( 2 mL) salt
1/2 tsp ( 2 mL) black pepper



Recipe



1. Bring a large pot of salted water to a boil over high heat. When water is boiling, stir in pasta. Cook, uncovered, according to package directions until al dente, about 12 minutes. Drain in a large colander or sieve. Then rinse under cold running water. Drain again.

2. Meanwhile, seed and coarsely chop peppers and tomatoes. Chop onion. If using a regular cucumber, peel, then cut in half lengthwise. Using a soup spoon, scoop out and discard seeds. Don't bother peeling or seeding an English cucumber. Cut into chunks about same size as coarsely chopped vegetables.

3. In a large mixing bowl, stir mayonnaise with yogurt and juice until blended. Stir in cheese, oregano, salt and black pepper. Add cool drained pasta and toss until coated. Stir in vegetables. Serve right away or cover and refrigerate for up to half a day. Salad will become drier as it sits, so you may need to stir in an additional 1/4 cup (50 mL) yogurt just before serving.