Just whipped up this quick Pasta Salad for the weekend. I cooked the pasta early this morning and then refrigerated it for about an hour. I just threw it all together and had a small salad for lunch. It is so good!! I like red onions much better for this salad but I only had red onions. When using a whole onion, I like to chop up the whole onion and freeze the rest in a baggie. Same with the other half of the green pepper. Down the road you will be glad you froze them.
One Box Tricolor Pasta
One Large Cucumber, diced
One Large Plum Tomato, diced
1/4 Red Onion, chopped
1/2 Green Pepper, diced
3 Sprigs of Scallions, chopped
1/3 Cup Greek Pitted Olives
4 Oz. Feta Cheese
3 Tbsp Lemon Olive Oil
1/4 Cup Greek Salad Dressing, or to taste
Salt & Pepper to taste
Cook the box of pasta according to directions. I like to cook it el dente so it is still a little crispy. Once cooked, refrigerate until cold.
Then while the pasta is cooling I like to get my veggies all chopped and refrigerate them too.
Add salt and pepper to the veggies. Break up the cheese and slice the olives. I only used half of the cheese pictured.
Once pasta is cold, add the rest of the ingredients. You can adjust the dressing and oil according to how you like it.
I have to say that I am so glad I found lemon olive oil. I use it anytime I am eating food that needs oil and lemon. It is perfect. If you don't have the lemon olive oil, just add regular.
That's it!! Enjoy!!