All of you cooking gurus can just bypass this recipe. This is more of a “how did Mom make that?” recipe for my kids and other family who have requested it. Again, let me say that I cook in big batches so feel free to scale this down unless you’re expecting guests.
Okay, apologies in place – here’s how to make a big batch of Greek-inspired pasta salad.
8 cups uncooked corkscrew pasta
1 tbsp. salt
1.5 cups Greek salad dressing
1 pint (or more) grape tomatoes
1 200 gram (7 oz.) container cubed feta cheese (or save money by chopping it yourself)
3/4 cup or more pitted and sliced deli black olives
1 1/2 cups (or more) diced cucumber
3/4 cup chopped fresh cilantro
Fill a large cooking pot with water, add a tablespoon of salt, and bring to a boil. Add the pasta and cook for about 10 minutes or according to package instructions.
Drain pasta, fill the pot with cold water to cool the pasta, and drain again.
Set aside. Wash tomatoes, wash and chop cucumber, and chop olives. Stir the Greek salad dressing into the pasta, then add the tomatoes, feta, olives and cucumber. Wash and chop fresh cilantro and add to pasta. Cover and chill until ready to serve.