Ah, Friday. Thank you for finally showing up on my doorstep.
It’s been a week of surprises and quick moves that have called for backbone, agility and patience. Some of the news has been trying for my family and some has given me drive and inspiration. For myself, things are a-changing and I’m totally ready for it. My dance card is filling up. But more on that soon enough.
Lately I’ve had a hankering for pasta. What’s my deal with carbo loading? I’ve been dreaming of salty plus crunchy the little pasta bowl in my head. Feta = salt. Kalamata olives = salt. I think I have it covered.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Greek Lemon Pasta Salad Plus 5 Great Sides
- 1 pound pasta cooked, drained and cooled
- 1 8 ounce jar kalamata olives halved
- 1 6 ounce jar roasted red bell pepper
- 1 cucumber sliced
- ¼ cup red onion thinly sliced
- 2 cloves garlic minced
- ½ cup fruity olive oil
- 2 lemons juiced and zested
- 1 tablespoon dry oregano
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 cup crumbled feta cheese
- Assemble dressing: in a small bowl combine olive oil, garlic, lemon juice, lemon zest, oregano, salt and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
- Combine remaining ingredients in a large bowl. Add dressing and mix gently. Add feta to top of pasta and let flavors sit for ½ hour before serving or overnight.
This weekend we’re mountain bound and we’ll be grilling up this rib recipe, they’ll be just the tip of the culinary iceberg. So it was time to wander through the archives and see which of my favorites would be showing up on the picnic table.
Fresh Tomato and Avocado Salad
Macaroni Salad with Smoked Mozzarella and Prosciutto
Strawberry and Watermelon Spring Salad
Tomato and Hearts of Palm Salad
Caesar Salad with Hashbrown Croutons
I’ve been so excited to check my email each day and see the submissions for your frozen treat recipe for the next issue of Foodie Crush. If you’d like to submit, you still have time to shoot them my way!
It’s great to hear from you again. After watching such stuff I am really impressed. Keep up the good work from now on-wards & I will be returning to you for my queries.
The article has really peaks my interest. I am going to bookmark your site and preserve checking for new information.
I am really very happy to find this particular site. I just wanted to say thank you for this huge read!! I absolutely enjoying every petite bit of it and I have you bookmarked to test out new substance you post.
good blog, this topic is really interesting, thanks for sharing, my contribution here.
Quick Asian Recipes - Ashish Negi
I like stopping by your site every now and then. Just a small token of my appreciation here :)
If I wasn’t cutting down on carbs, I would munch down on this 3x a day.. too bad I have to go on diet now… Looks really enticing though