Greek pasta salad
Makes 4 servings
This salad will keep for up to 1 day before serving. Because the pasta absorbs the dressing, it’s best to toss the salad with just half of the dressing; refrigerate the remainder separately and add to the salad just before serving. This salad makes great picnic fare. And for dessert: juicy orange slices sprinkled with shelled, salted pistachios.
For the pasta
6 ounces corkscrew pasta (rotini)
For the dressing
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
¼ teaspoon pepper, or to taste
1/8 teaspoon salt, or to taste
To complete the recipe
1 (6-ounce) can solid white tuna packed in olive oil or water, drained and broken into large chunks
1 cup grape tomatoes
½ medium cucumber, quartered lengthwise, seeded, and cut into ¼-inch slices
1/3 cup coarsely chopped red onion
1 (6-ounce) jar marinated quartered artichoke hearts, drained and coarsely chopped
1 (2-ounce) can sliced pitted ripe olives, drained
1 cup coarsely crumbled feta cheese with peppercorn
Freshly ground pepper for garnish
Cook the pasta according to package instructions.
Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the tuna, tomatoes, cucumber, onion, artichokes, and olives.
When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture and toss.
Garnish the servings with feta cheese and pepper.