Wednesday, April 21, 2010

Greek Pasta Salad

Last night was Greek night, and, also improvise night.  Those that follow my blog will remember the recipe for Lemon Oregano Chicken I posted.  Last night we had Lemon Oregano Flank Steak.  I was originally planning on making roasted potatoes but realized after getting home that we had none.  What to make now?  A quick look in the pantry and I thought pasta was the answer for a side.  We had some left over roasted tomatoes from pizza night and feta cheese in the refrigerator.  I had my answer.  The following recipe couldn't be any easier and was so good that had more this morning for breakfast along with a dish full as I am typing this!

Greek Pasta  (serves 4)
1/2 pound rotini or bowtie pasta
1 cup roasted tomatoes; chopped
1/2 cup feta cheese; cubed
2 green onions; chopped
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon Greek seasoning mix (Cavendar's All Purpose Greek Seasoning)

1.  Boil pasta as directed on package until al dente.  Drain.
2.  Add pasta back to the pot and next 5 ingredients.
3.  Add Greek seasoning mix to taste. 
4.  Serve warm.

Feel free to substitute or add other ingredients, such as black olives, chicken, etc.

1 comment:

  1. Looks scrumptious Steve! All of my favorite ingredients.



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