Greek pasta salad

Name: Greek pasta salad
Prep time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 410 g cooked rotini, al dente, rinsed under cold water and well drained; 540 ml canned red kidney beans, rinsed and drained; 200 g feta cheese, cut into small cubes; 1 pint (283 g) grape tomatoes, halved; 375 ml pitted Kalamata olives, halved; 1 English cucumber, diced; ½ cup red onion, very thinly sliced; 2 garlic cloves, finely minced; ⅓ cup mayonnaise (or more, to taste); A splash of red wine vinegar; 1 tbsp dried oregano; A drizzle of olive oil; Salt and freshly ground black pepper, to taste; A small handful of chopped fresh parsley

Preparation 20 min
Refrigeration 30 min
Servings 4
Freezing I do not suggest

Ads

Greek pasta salad

410 g cooked rotini, al dente, rinsed under cold water and well drained
540 ml canned red kidney beans, rinsed and drained
200 g feta cheese, cut into small cubes
1 pint (283 g) grape tomatoes, halved
375 ml pitted Kalamata olives, halved
1 English cucumber, diced
½ cup red onion, very thinly sliced
2 garlic cloves, finely minced
⅓ cup mayonnaise (or more, to taste)
A splash of red wine vinegar
1 tbsp dried oregano
A drizzle of olive oil
Salt and freshly ground black pepper, to taste
A small handful of chopped fresh parsley

Ads

Preparation

In a large bowl, combine all the ingredients, then season with salt and pepper. Adjust the mayo or seasoning to taste.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.