CHERRY TOMATO PASTA SALAD WITH PEPPERS AND FETA

RECIPES

CHERRY TOMATO PASTA SALAD WITH PEPPERS AND FETA

This recipe is one that we love to have on hand for lunches in our household. Nick grew up eating a similar salad that his dad used to make for him so I took it upon myself to re-create it for him. I usually like to make a big batch at the beginning of the week that can be kept in the fridge to grab on a busy day full of meetings.

INGREDIENTS

CHERRY TOMATO PASTA SALAD WITH PEPPERS AND FETA

Salad:

2 cups pasta (use the kind of your choice), cooked and cooled.

1 1/2 cups cherry tomatoes, halved

1 orange pepper, thinly diced

1 yellow pepper, thinly diced

1 red pepper, thinly diced

1/3 - 1/2 cup sliced kalamata olives

1/3 cup feta cheese, finely crumbled

1/3 cup parsley, thinly sliced

Dressing:

1/4 cup red wine vinegar

1/8th cup extra virgin olive oil

1 tbsp oregano leaves, dried

salt and pepper to taste

I add a bit of the liquid in the feta cheese container and the kalamata olive container as well.

DIRECTIONS

While your pasta is cooking, prep all the vegetables, set in a bowl to the side.

Once the pasta is cooked, strain it, rinse with cold water and add to a large bowl. Mix in vegetables, feta cheese and parsley.

In a small bowl add dressing ingredients, I just taste tested mine to get it to a place I personally liked. Add the dressing to the salad in small batches to ensure you don’t add too much.

Place in the fridge and enjoy throughout the week.

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