Greek Pasta Salad by Chef Suzanne - 13 WTHR Indianapolis

13-Minute Meals: Greek pasta salad by Chef Suzanne

Updated:

Email suzanne@chefsuzanne.com with any questions you may have! See her website here.

4 cups cooked pasta
1/4 cup diced red pepper
1/2 cup diced tomatoes
1/2 cup diced zucchini
1/2 cup diced yellow squash
1/2 cup chopped fresh broccoli
1/2 cup Greek Olives
1 cup feta cheese

Dressing

1 cup basil pesto (see below)

1 tablespoon fresh parsley
1 teaspoon chopped garlic
1/2 cup olive oil
1 teaspoon salt and pepper (Feta can be salty so taste prior to adding salt)

Cook pasta according to package directions.  Drain and cool.  Combine all fresh vegetables, Greek olives and feta cheese.  Mix dressing, combine with pasta and fresh vegetable mixture.  Lovely with grilled chicken or salmon.

Basil pesto can be purchased in your local grocery store or make by simply combining 2 cups fresh basil leaves, 2 large garlic gloves chopped, 1/2 cup Parmesan cheese, 1/4 cup pine nuts, 1/2 cups olive oil dash of salt and pepper.

Hint:  Basil pesto contains pine nuts.  If you have a nut allergy substitute sunflower pesto.  Simply substitute toasted sunflower seeds for the pine nuts.

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