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Culinary Escape to Spain
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Warm Tomato-Feta Cheese Salad

Source: Cooking at a Glance - Pasta
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  Makes 10 side-dish servings
Pasta goes Greek. For a stronger and more authentic Greek flavor, use kalamata olives rather than pitted ripe olives. If you refrigerate any leftover salad, bring it to room temperature before serving.
RECIPE INGREDIENTS
3 ripe tomatoes or 6 ripe plum tomatoes, seeded and chopped
3 tablespoons olive oil or salad oil
3 tablespoons lemon juice
1/4 cup snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 cloves garlic, minced
1/8 teaspoon pepper
1/3 cup kalamata olives, pitted and chopped, or pitted ripe olives, chopped
2 cups crumbled feta cheese (8 ounces)
8 ounces dried farfalle or conchiglie, or 16 ounces fresh farfalle
Warm Tomato-Feta Cheese Salad Recipe at Cooking.com
DIRECTIONS
Drain chopped tomatoes in a strainer for 15 minutes to remove excess liquid. In a large mixing bowl whisk the olive oil or salad oil into the lemon juice. Stir in oregano, garlic, and pepper. Add drained tomatoes, olives, and feta cheese. Toss to mix. Let mixture stand at room temperature for 30 minutes.


Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 10 to 12 minutes for dried pasta or 2 to 3 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm saucepan. Add tomato mixture to hot cooked pasta and toss to mix. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 side-dish servings
Calories: 194
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 20g
Sodium: 297mg
% Cal. from Fat: 46%
Cholesterol: 20mg
Protein: 7g
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