I first discovered Greek pasta salad while I was living and working in Halifax, Nova Scotia. There was a delightful little cafe just down the street from where I worked that made the most wonderful assortment of salads. It was an ideal place to go for a quick lunch. However, (shock, horror!) I used to ask them to remove the olives before they handed me my plate! I’d never tried an olive, I thought they were hideously unattractive and I was not going to eat them! The staff always looked at me rather strangely when I asked them to remove the olives and I now understand why – good quality olives make this dish. It wasn’t until I ended up on an all expenses paid trip to Sardinia (a Fiat Idea car launch of all things!) in my mid-20s that I developed a passion for olives. I had to try them because, frankly, it would have been incredibly rude not to sample the massive selection of cheeses and olives laid out for us.
I am now a lover of all things olive, and much to my delight, so are all my children. This Greek pasta salad recipe is one of our family favourites. I’ve had this handwritten recipe in my notebook for a very long time and I have no idea where it came from, so I can’t credit the source I’m afraid. Greek pasta salad makes a wicked packed lunch (just remember to include a fork!) and, if you are a fridge raider like me, a perfect midnight snack with a generous grinding of black pepper over the top. In fact, just keep the pepper grinder next to you and add more pepper as you work your way through the dish. Delicious!
- 300 grams dried fusilli or trottole pasta
- 290 grams meli melo tomatoes, halved
- 1/2 medium cucumber, quartered and sliced
- 1 small red onion, finely diced
- 285 gram jar Kalamata olives
- 200 grams feta cheese
- 60 ml extra virgin olive oil
- juice of 1 lemon
- 1-2 clove garlic, crushed
- freshly ground black pepper
Prep time: Cook time: Total time: Yield: Serves 6-8
Since this recipe is made from scratch I am including it in Javelin Warrior’s Made with Love, Mondays recipe round-up.