Lindsay's Recipes

Potluck Greek Pasta Salad


1 1/4 cups milk
1 cup crumbled feta cheese
2 cloves garlic peeled
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon grated lemon grind
1/4 cup fresh lemon juice
2 Tablespoons red or white wine vinegar

Pasta Salad

12 oz small pasta shells or other pasta ( about 1 1/4 cups)
half english cucumber , cucumber
2 cups of grape or cherry tomatoes
1/2 cup crumbled feta
1/2 cup diced red onion
salt and pepper
black olives
fresh oregano for garnish


In a blender or food processer,blend milk,feta,garlic,oregano,lemon rind and salt until smooth.With motor running ,drizzle lemon juice and vinegar through hole in lid or feed tube until blended. Tranfer
to a large bowl; let stand for 10 minutes or until thickened.


In a large pot of salted boiling water, cook pasta for about 8 minutesor until tender but still firm; drain.Rinse pasta under cold running water until cool;drain well. Add to dressing in bowl. Stir in cucumber, tomatoes and onion; toss to combine. Season to taste with salt and pepper. Serve sprinkled with crumbled feta. Garnish with olives and oregano (if using). Makes 6 to 8 servings.

Cooking Tip:

If making salad ahead, toss pasta with half the dressing and keep remaining dressing separate. Cover and refrigerate salad and dressing for up to 1 day. Toss with remaining dressing before serving.

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