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Penne Salad, Greek (D)
Source: "Taunton's Fine Cooking", July 2000
Serves: 6

Coarse salt, for pasta water
12 ounces penne pasta, cooked and drained
7 tablespoons extra virgin olive oil
7 tablespoons red wine vinegar
2 cloves garlic, minced
Freshly ground black pepper
1 tablespoon chopped fresh oregano
1 cup thinly sliced red onion
3/4 cup pitted Kalamata olives, coarsely chopped
5 tablespoons drained capers
1 small green bell pepper, thinly sliced
1 small yellow or orange bell pepper, thinly sliced
1 pint small cherry tomatoes or grape tomatoes, halved or quartered
8 ounces feta cheese, crumbled
Oregano sprigs for garnish

After draining the pasta, toss it immediately with 1 tablespoon olive oil; let cool completely in the refrigerator.

In a large bowl, whisk the remaining 6 tablespoons olive oil with the vinegar and garlic. Season to taste with salt and pepper.

Add the penne, chopped oregano, red onions, olives, capers, peppers and tomatoes. At this point, you can refrigerate the pasta for up to a few hours.

To serve, add the feta and stir until just combined. Taste and season with salt and pepper. Turn the pasta into a serving bowl and garnish with the oregano sprigs.

Posted by Sheryl Donner

Nutritional Info Per Serving: 451 Calories (kcal); 24g Total Fat; (47% calories from fat); 13g Protein; 46g Carbohydrate; 34mg Cholesterol; 423mg Sodium
Food Exchanges: 2-1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4-1/2 Fat; 0 Other Carbohydrates