Greek Pasta Salad

I love making a pasta salad as a side dish for summer meals.....you get your veggies and your starch all in one!...This is also a great dish to bring if you are invited to a cookout, I made mine with gluten-free corn pasta but you can use any pasta and shape that you like...This would probably taste really good if you served it warm also.......Here is what I did....Enjoy!

 

 

INGREDIENTS

 

1/3 Cup olive oil

2-3 zucchini (quartered then sliced)

3 cloves minced garlic

 

1 pound pasta of your choice (cooked as directed)

 

15 cherry tomatoes (halved)

5 ounce container crumbled feta cheese

1/2 Cup calamata olives (halved)

1 teaspoon granulated onion powder

1 teaspoon dry basil

1 teaspoon dry oregano

1/2 teaspoon salt

pinch of pepper

 

 

DIRECTIONS

 

In a bowl add tomatoes, feta and olives,,,,stir in salt pepper and all of the spices to coat....set aside

 

In a frying pan add olive oil and zucchini...let cook for about 10 minutes,,,not getting it too soft...add minced garlic and cook about a minute more

 

Place cooked pasta in a serving bowl add the cooked zucchini with the olive oil mix well with tongs then add the contents of the bowl of tomatoes , feta and olives,,,toss well

add more salt and pepper to taste, you can also drizzle with more olive oil if needed,,,you can also sprinkle grated parmesan on top if you like!

 

this is the pasta I used

when using this corn pasta if it gets a little hard the next day you can always put it in the microwave for a bit to soften the noodles,,,when I did it melted the feta and it was very tasty!!