I’m spending the next week up in Northern Ontario in a cottage with 6 adults and 4 kids. The standard fare of hot dogs, burgers and steak will definitely be available as well as a green salad or two. One thing about being on a vacation is you don’t want to spend all your time cooking so this salad is perfect. Double, triple, quadruple it and you are feeding the masses and spending little time in the kitchen. And it’s not your typical boring summer salad. Add some grilled chicken and its a meal perfect after a long day of hiking, canoeing, swimming or lounging on the dock that you have all the time in the world to do. Enjoy!
You need:
Cook the pasta in a large pot of boiling water until just al dente. While it’s cooking chop the basil, oregano and red onion. You want about a 1/4 cup of each of the herbs.
Place the cheese in a medium sized bowl. I really like the flavour of the fetas that already come mixed with herbs and spices. This one is a garlic and herbs.
Add the onion.
Then the herbs.
Drizzle in the olive oil.
Mix everything together well.
Drain the pasta and place it in a large serving bowl. While it’s still hot add the cheese mixture.
Stir it together well. Since the pasta is still warm it slightly melts the cheese giving the salad a creamy texture. It also softens the onions.
Stir in the olives.
This salad can be served warmed or you can refrigerate it until you need it. Just make sure to give it a good stir before serving.
Greek Pasta Salad
1. Cook the pasta until al dente in a large pot of boiling water.
2. While the pasta is cooking combine the remaining ingredients except the olives in a large bowl.
3. Drain the pasta and immediately add the cheese mixture. Mix together well.
4. Stir in the olive.
5. Refrigerate for 1 hour or serve warm.
