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Saturday, May 21, 2011

Greek Pasta Salad with Balsamic Dressing

A recipe for 10-12 servings

1 pound bowtie pasta cooked and chilled
1½ cups balsamic vinegar
½ cup olive oil
1 cup red onion diced
1 cup red bell pepper diced
2 cups grape tomatoes halved
½ cup zucchini slices
½ cup yellow squash slices
3 cloves garlic minced
¼ cup parsley chopped
1 cup feta cheese
Salt and pepper to taste



Place all of the chopped veggies in a bowl and add in 1 cup of the balsamic vinegar. Let the mixture marinate for at least an hour or overnight. To complete the dish add in the cooked pasta, parsley and feta cheese then season to taste with salt and pepper. Finish the salad by adding the olive oil and the remaining balsamic vinegar if needed so that the salad will have plenty of dressing and not be too dry.

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