Greek Pasta Salad

With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes.  Obviously, the top answer is by exploring all of the culinary creations other countries have to offer. 

I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most.  However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.

What better way to enhance my palate than during the Olympics, right?

This recipe is a bit of a cheat, obviously.  I've never been to Greece (although it's definitely on my Bucket List), so I don't know if they have a side dish like this over there in the glorious Mediterranean.  But, like most Americans, I go nuts over a flavorful pasta salad, especially in the summer.  This is a combination of that delicious salad and classic Greek flavors.

The tomatoes, the cucumbers, the feta... Oh my Gosh can I tell you how much I've been eating feta lately?? On everything, that's how much.  I even put some in my eggs for breakfast this morning.  I can't stop.  I think I made this salad less because it represents the Olympic homeland, and more because I just wanted to eat more feta!

This salad is super flavorful and updates your traditional pasta salad recipe into something new and different.  It's perfect for sitting in your warm house watching people compete for Olympic Gold on television... hint hint!







Greek Pasta Salad

2 lb. garden rotini (tri-colored), cooked
1 cucumber, diced
1/2 red onion, finely diced
1 cup diced cherry tomatoes
1 cup canned artichokes hearts, drained and diced
1 cup kalamata olives
1 cup crumbled feta
 3-4 cups Lemon Dill Vinaigrette
1 tbsp. dried oregano
Salt & Pepper to taste

Combine all ingredients in a large bowl.  Serve cold.