So we went out to dinner and honey had the fantastic greek pasta at Pastazza , a local restaurant down the street from us. It inspired me to make something similar. What I ended up with was delicious! But not the same, of course!
The nice things about this pasta are it's flavor and versatility. You can use it as a topper, as I did, serve it warm or cold all by itself (it would be a great summer salad) and/or add anything on top... this time we did prawns but you could easily do tofu or something else.
I am excited about it because it's so tasty and really versatile. I'll keep you updated on any 'hybrid' salads and I hope you will comment if you have tried something new with it too!
1 container kalamata olives (about 1/2 cup)
Feta cheese, crumbled (about 4 oz)
1 english cucumber, chopped fairly chunky (I quartered it and sliced from there)
1 pkg cherry tomatoes, cut in half
Black pepper and sea salt
Rainbow rotini pasta (you could also use whole wheat)
1/2 to 3/4 cup parsley, chopped fine (I used flat leaf but I like curly just as well)
1/4 cup extra virgin olive oil
3 Tablespoons balsamic vinegar
Cook pasta and rinse in cold water.
Prepare all your veg and add it in a bowl. We're talking the cucumber, tomato and parsley.
In a dressing shaker (or anything with a lid so you can shake) add olive oil, balsamic vinegar and a little salt and pepper. Shake the heck out of it until it is emulsified. Pour onto vegetable mix and toss well.
From there, add your pasta to the vegetable mix and mix well so the pasta gets coated with the dressing.
If you are going to serve it right away, add the kalamata olives and feta cheese and give it a light toss. If you are not going to serve it right away, (and really, it's better if you let it sit in the fridge for a while) do not put the olives and cheese in yet... do that right before you serve it.
I used a little spinach lightly tossed in the same dressing as a base. From there I added the greek pasta and then topped it with grilled garlic prawns and grilled asparagus. I will post that recipe too :)