I know summer has arrived when I make this pasta. I feel like I practically live on it all summer.
Greek Pasta Salad
12 ounces pasta, any shape, cooked
Dressing:
1/2 to 3/4 cup olive oil
4 tablespoons mayonnaise
4 tablespoons lemon juice (freshly squeezed is best)
3 tablespoons Cavender’s Greek seasoning
Combine all and mix well; set aside. Can be made a day or two in advance and stored, covered, in the refrigerator. Whisk lightly or stir before pouring over salad.
To the cooked and cooled pasta, add:
1 3.8-ounce can sliced black olives, drained
1 4-ounce jar chopped pimientos, drained
4 to 6 green onions, chopped
1/2 cup Parmesan cheese
*Can also add romaine lettuce, coarsely chopped, drained marinated artichoke hearts, water chestnuts, and/or green olives.
Toss together and add dressing, mix well. Best if made a day or so in advance. Keeps well for several days.
For a main dish, add 4 grilled chicken breasts, sliced into strips, or 1/2 to 1 pound boiled shrimp.
2 comments:
We had a conversation this weekend about how chopped little green onions make everything taste yummier. For a variation I'd add crumbled feta and I'd swap the black olives for Kalamatas. I don't know about the pimientos. I think the only pimientos I've had were in olives. I'd have to experiment with that.
Ok, I'm totally drooling. Completely. Expect to see a riff on this as soon as the insanity that is moving from apartment to apartment in New York is done with (aka July). Cheers!
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