Cooking Classics
The Technique
Greek Pasta Salad
Greek Pasta Salad is a good summer side dish to offer guests for casual gatherings or to family any night of the week. Garden vegetables & freshly snipped herbs celebrate the season & compliment a box of pasta flawlessly. The Greek Vinaigrette is effortless to prepare from scratch & features many pantry staples. Make the salad up to one day ahead of time & refrigerate it just until ready to serve, if desired. Learn how to prepare a crowd-pleasing side dish you’ll look to all summer long.
Greek Pasta Salad
makes 8 servings
Your favorite commercial vinaigrette can be substituted for the homemade salad dressing if you’re in a hurry. Stir in a smattering of fresh herbs for an instant flavor boost.
1 {16-oz} box penne pasta
Greek Vinaigrette
1 pint grape tomatoes, cut in half
1 {15-oz} can black olives, drained & cut in half
1/2 large cucumber, sliced & cut into quarters
1/4 small red onion, thinly sliced
1/2 cup chopped fresh parsley or oregano
1 {6-oz} package feta cheese, crumbled
Salt & freshly ground pepper
Cook the pasta according to package instructions. Drain & run under cool water to stop the cooking process. Meanwhile, prepare the Greek Vinaigrette. Pour the dressing over the cooked pasta in a large bowl, tossing to coat. Stir in the tomatoes, the olives, the cucumber, the onion, the herbs & the cheese. Toss the mixture well to combine. Season with salt & pepper. Chill 2 hours or overnight.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Select & Slice Homegrown Tomatoes
When gardens are brimming with an irresistible variety of seasonal goodness, it’s good to know what types of tomatoes are best to use in specific recipes. While Roma or Plum tomatoes are preferred for use in wonderful sauces, cherry & grape tomatoes are excellent choices to highlight in pasta & leafy green salads as well as appetizer applications. Sweet 100’s, Nova grape & Tami G are all lovely choices when preparing Greek Pasta Salad.
The Technique
Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place the tomatoes on the board & position one horizontally. Slice in half from the stem end to the base using a utility knife. This type of knife is larger than a paring knife yet smaller than a bread knife. The key to perfect tomato slices is using a tool with a serrated edge in order to slice cleanly through the outer skin.
The Tune
“Blue Skies” Doris Day
httpa://www.youtube.com/watch?v=K01YNsa_8m8
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