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.
- 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
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 a boil. Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes for dried pasta, 2-3 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.
nutrition information per serving
194 calories; 10g total fat; 20mg cholesterol; 297mg sodium; 20g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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