“It’s All Greek To Me” Summer Pasta

1 1/2 Pounds Penne Pasta

A Pint Of Grape Tomatoes Cut In Half

1/3 Pound Of Artichoke Hearts Cut In Half

1/3 Pound Of Kalamata Olives Cut In Half

1/3 Pound Of Crumbled Feta Cheese

The Juice Of A Lemon

A Teaspoon Of Red Wine Vinegar

3/4 Cup Of Olive Oil

Three Cloves Of Minced Garlic

Two Tablespoons Of Finely Diced Red Onion

A Teaspoon Of Dried Oregano

1/4 Teaspoon Of Crushed Red Pepper

1/4 Teaspoon Of Ground Black Pepper

A Teaspoon Of Sea Salt

1/3 Cup Of Chopped Fresh Italian Parsley

Into a large mixing bowl, add the garlic, the red onion, the oregano, the lemon juice, the red wine vinegar, the crushed red pepper, and the black pepper. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture is smooth and well blended. Taste and add more sea salt and/or pepper if desired. Set the dressing aside.

Cook the pasta according to the package instructions in a pot of salted water. Drain the pasta well.

Add the pasta along with the tomatoes, the artichoke hearts, the kalamata olives, and the feta cheese to the bowl with the dressing. Toss gingerly to coat all of the ingredients with the dressing. Add the chopped parsley and mix one more time.

This pasta dish can be served hot or at room temperature.  Orzo pasta can be substituted for the penne.

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