If you are looking for something quick and easy to throw together for lunches or a side dish, this is it!
My son loves it and often asks for me to make it. It’s great because he will snack on it and it has veggies! For some reason, I often find a fork in the bowl. Hmmm…
He has a particular palate and doesn’t care for the traditional veggies found in Greek Salad but you could certainly improvise and put whatever you like in. You could also add leftover chicken, pork or lamb (okay, I didn’t say it).
Recipe:
1 box of 500 gram Catelli Fusilli (Use whatever you have on hand. We often use Farfale or Penne too. I really like the Barillo pasta but any brand will do). Follow cooking instructions on box. You want the pasta al dente.
1 english cucumber chopped
1 orange pepper chopped
1 red pepper chopped
1 yellow pepper chopped
400 gram container of Feta (any brand will do)
Kraft Extra Virgin Olive Oil Greek Dressing (you can use Jenny’s Best Balsamic recipe or Kraft Balsamic. My boy prefers the greek dressing.) I use about half the bottle or slightly less. You just need to make sure it is well coated. If you let it sit overnight, it taste even better.
You could also add tomatoes, green peppers, olives, celery or whatever you like