Greek Pasta Salad
Corn dip on this fine sunny Saturday. I made this recipe for a potluck a few weeks ago and one of the girls, Lauren, has been patiently waiting for the recipe. Here you go Lauren – this is for you!This corn dip is creamy and flat out good. Eat by the pool or at a summer picnic in the park. Heck, you could even eat it on movie night.
Servings: 8 people
Ingredients
- 1/2 a large red onion
- 5 roma tomatoes
- 2 cucumbers
- 500 g feta cheese
- 1 jar of kalamata olives
- 1 box of penne
- 1 homemade greek dressing
Instructions
- First, gather all of your ingredients and put a pot of boiling water on the stove.
- While the pasts is cooking, thinly slice your onion.
- Wash the cucumbers and tomatoes and then cut into chunks.
- Get out the feta and cut into small cubes. You can crumble a bit, yet leave a lot of chunks...the cheese chunks are the whole reason we eat greek salad, right!?
- Once the pasta is cooked, rinse it and let it cool.
- Mix together all of the ingredients - even the olives.
- Top with dressing, mix well and eat up.