Greek Salad - Minnesota Style
By
Theresa Fahie-Trusten
@MrsTrusten
1
★★★★★ 1 vote5
Ingredients
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1 boxpenne pasta
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1 pkgfeta cheese
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2 bottlegreek vinaigrette salad dressing (or 1 if eating right away)
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1cucumber
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1 pkgsmall tomatoes
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1leek
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1 can(s)black olives
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1green pepper
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1whatever veggie you like!
How to Make Greek Salad - Minnesota Style
- Cook the penne pasta, drain and let soak in cold water for about 15 minutes. (After the 15, take out of the cold bath and let dry)
- Ready the veggies! Dice the cucumbers and green pepper into larger chunks - I usually cut the cucumber about 1/2 " wide, then divide into 4). Slice the leeks, wash and dry the baby tomatoes and open and open and drain the black olives.
- Combine it all - the pasta, the veggies prepared above, the package of feta cheese and ONE bottle of the Greek vinaigrette dressing.
- Eat immediately or is wonderfully good after being refrigerated. If you refrigerate, you will find that the dressing has soaked into the pasta. Just add a bit more dressing when you're about to serve after refrigeration to re-coat.