Adding pasta to Greek salad is genious; the pasta soaks up all the great flavours from veggies and cheese.
Double the cheese. Double the flavour!
It is the tempting colours of the veggies and the fresh crunchiness when you bite into them. The saltiness of the cheese and the fullness of pasta. It is also a most handy recipe, since you can use the oil that is used for marinating those cheese cubes with extra flavour.
One of those recipes to please the crowd in a summer BBQ, great side for chicken or pork from the grill or to take along for a picnic. It doesn’t matter at all, if it needs to sit and wait, actually it just gets better. But whoever saw this salad sitting and waiting? It is devoured before it ever gets to that point!Instructions:
Cook the pasta al dente, rinse under cold water.
Dice green and red peppers, onion and cucumber into bite size pieces. Halve the tomatoes.
Combine pasta and vegetables in a large bowl with cheese. Use about half of the oil from the cheese jar as well. Add vinegar, salt and pepper, toss and serve.