in Greece

Greek pasta salad

updated

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Ingredients for 4 servings:

  • 500g penne
  • 500 g sheep’s cheese
  • 1 small cucumber(s)
  • 2 peppers, red
  • ½ bunch thyme, fresh
  • 100 g green olives without stones
  • 2 onions, red
  • 10 tbsp vinegar (red wine vinegar)
  • 12 tbsp olive oil
  • salt and pepper
  • Sugar
  • 100 ml vegetable stock
  • Mustard, medium hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the penne al dente, rinse thoroughly in cold water, and drain well. Peel and roughly dice the onions. Halve the cucumber lengthwise, remove the seeds, and thinly slice. Dice the feta cheese and thinly slice the pepperoni. Make a dressing with the mustard, vinegar, broth, and oil. Season with salt, pepper, and sugar. Finely chop the washed thyme. Combine the pasta, feta cheese, cucumber, pepperoni, onions, and olives in a large bowl. Fold in the thyme and dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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