|
|
|
Cook pasta, drain, and cool. Meanwhile, mix the oil, lemon juice, oregano and chopped garlic together. Set aside. Once noodles are cooled, mix pasta, feta cheese, tomatoes, cucumber, olives, green pepper, parsley, and green onion together in a big bowl. Toss with dressings and salt to taste (optional). Refrigerate for a couple of hours.
*Leftovers taste even better the next day.
| Servings: | 20 |
| Time: | 30 Minutes Preparation Time 15 Minutes Cooking Time |
Source: my mother, a wonderful cook and teacher
By morbetomommy from Topeka, KS
By
08/16/2009
I agree, what is the correct amount of pasta called for if this is intended to serve 20? I use 2 boxes of spiral pasta when making my pasta salad. So even 1 and 1/2 cups dry or cooked seems like a very small amount. What type of pasta are you using?
By
08/14/2009
Sounds delicious! If this recipe serves 20, then I assume that you mean "1 1/2 cups pasta, cooked" (or 1 1/2 cups dry pasta) instead of 1 1/2 cups cooked pasta. Right? Thanks.
Like ThriftyFun on Facebook
