¼ cup good quality extra virgin olive oil
2 tablespoons chopped garlic (3-4 medium cloves)
2 tablespoons fresh oregano
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ cup freshly squeezed lemon juice (about one large lemon)
12 ounces dry Ditalini (or your favorite pasta)
Zest from one lemon
½ cup pitted Kalamata olives sliced in half
½ cup grape tomatoes cut in half
1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)
2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)
½ cup red onions chopped
1 cup diced green bell pepper (about one medium pepper)
1 14-ounce can artichoke hearts drained, stems left on and quartered the long way
8 ounces crumbled feta cheese
In a medium sauté pan over a low flame, add oil, garlic, oregano, salt and pepper and cook slowly for about 8 minutes or until the garlic just begins to brown.
Remove from heat and add the lemon juice. Set this mixture aside.
Start cooking the pasta per the box directions but cook just slightly under cooked.
While the pasta is cooking, start preparing the remaining ingredients.
When the pasta is just a little under done, remove to a colander and drain but do not rinse.
Place cooked drained hot pasta in a large bowl and add the flavored oil and lemon juice mixture. Stir and let sit at room temperature for a few minutes.
Add all other prepared ingredients except feta and stir. Refrigerate until chilled then stir in the feta and serve.
1 pound dry pasta
1 small yellow bell pepper, seeds removed and diced
1 small red bell pepper, seeds removed and diced
1 small orange bell pepper, seeds removed and diced
1 large seedless cucumber, chopped
1 (12 oz) jar artichoke hearts in water, drained and chopped
1 pint grape tomatoes, halved
1 cup store bought balsamic dressing (use your favorite brand)
1 cup crumbled feta cheese
1/3 cup finely chopped basil
Salt and black pepper, to taste
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.
1½ to 2 cups Israeli couscous
2 medium cucumbers
¼ bunch parsley
1 medium lemon
2 Tbsp olive oil
¼ tsp garlic powder
¼ tsp salt
freshly cracked pepper to taste
3 oz. crumbled feta cheese
Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about ¼ bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.
Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.
Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.
1 cup quinoa
3 tbsps extra-virgin olive oil
2 tbsps fresh lemon juice
1 tbsp red wine vinegar
1/2 tsp dried oregano
2 cups grape tomatoes halved
1 cup cucumber
1/4 cup fresh parsley (chopped)
1/4 cup diced red onions
1/2 cup black olives (pitted Kalamata)
1/2 cup feta cheese (diced, about 4 ounces)
freshly ground pepper
Cook the quinoa according to the package directions; set aside to cool.
In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar and dried oregano.
Add in the cooled quinoa, tomatoes, cucumber, fresh parsley, red onion, Kalamata olives and feta cheese and toss to combine.
Season with salt and pepper to taste. Serve or refrigerate.