Greek Pasta Salad
From ‘Moosewood Restaurant Cooks at Home’
Time: 35 Minutes
- ½ pound pasta shells
- ¼ cup olive oil
- ½ tsp salt
- 2 garlic cloves, minced or pressed
- Juice of 1 lemon
- 2 tb water
- 1 green or red bell pepper, diced
- 5 artichoke hearts, drained and quartered (14 oz can)
- 1 cucumber, peeled, seeded, and diced
- 2 tomatoes, diced
- 1 celery stalk, sliced
- 2 scallions, chopped
- 1 tablespoon fresh dill
- 1 tb fresh oregano
- Salt and pepper to taste
- 1 cup grated or crumbled feta cheese
- Greek olives
Bring a large covered pot of water to a rapid boil. Cook the pasta shells, uncovered, until al dente, then drain. Rinse them under cold water until cool, and drain again.
Heat the oil in a large saucepan and add the eggplant. Cover and cook for 3 minutes on medium heat. Stir in the salt, garlic, lemon juice and water. Cover and simmer for 6-8 minutes, until the eggplant is almost tender. Add the diced red bell peppers, and if you are using dried herbs, add the dill and oregano. Simmer a few minutes more, until the peppers are cooked but still have some crunch.
While the eggplant and peppers are cooking, place th artichoke hearts, cucumbers, tomatoes, celery, scallions, fresh dill, and fresh oregano in a large salad bowl. Add the cooked eggplant and peppers. Stir in the pasta and toss well. Add salt and pepper and more lemon juice or live oil to taste.
Serve at room temperature topped with feta and some olives.
Note: This salad can be refrigerated to serve later, but eh past may absorb the flavors and need an additional dash of lemon juice and olive oil just before serving.