Greek-Style Pasta Salad
1 lb. seedless cucumber, cut into bite-size pieces
1 lb. (about 1 1/2 pints) cherry tomatoes
1/2 C. crumbled feta cheese
1/2 C. pitted kalamata olives, coarsely chopped
3 T. minced fresh mint or parsley
1/2 medium red onion, cut into small dice
1 C. Creamy Vinaigrette (see recipe below)
1 lb. bite-sized pasta, such as bow ties, rotelle or penne
2 T. salt for pasta water
Bring 1 gallon of water to boil. Meanwhile, lightly sprinkle prepared cucumbers with a little salt; let stand in colander while preparing other ingredients. Blot dry on paper towels before adding to salad. Halve tomatoes, place in bowl and lightly sprinkle with salt. Prepare feta, olives, mint and onion; add to the tomatoes. Set aside. Make Creamy Vinaigrette and refrigerate.
Add pasta and 2 T. salt to the boiling water. Cook until just tender. Drain in a colander, then pour pasta onto a shallow pan (such as a large, rimmed baking sheet). Let cool to room temperature, stirring occasionally to keep pasta from sticking.
Transfer all ingredients, except dressing, to a large bowl. (Can be covered and refrigerated, undressed, up to 4 hours.) When ready to serve, add dressing and toss to coat. Let stand for 15 minutes and serve.
1/4 cup rice wine vinegar or fresh lemon juice
2 T. mayonnaise
1 large garlic clove, minced
salt and black pepper
2/3 C. olive oil
Measure vinegar (or lemon juice) and mayonnaise into a 2-cup glass measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a couple of grinds of ground black pepper. Measure oil in another measuring cup.
Slowly whisk in oil, first in droplets, then in a slow, steady stream, to make an emulsified vinaigrette.
Makes about 1 cup.
Picnic Basket From Kim of Kim's Whim