Last week on IM, Bridge (who is in London these days, and cooks all the time) mentioned the greek-style pasta salad she’d made, and how good it was. Then she mentioned it again. Then I remembered that I had olives and feta in the fridge, and a house guest to feed, so I picked up some cherry tomatoes, a cucumber and some chicken breasts. I had Ben grill the chicken while he was grilling burgers the night before (I marinated them in olive oil, garlic, salt and pepper, with some lemon juice towards the end (too early and it starts to cook the meat)), so on Tuesday night it was ready to go.
I peeled strips of skin off the cucumber and quartered it lengthwise, then use a spoon to scrape out the seeds before cutting it up.
I cut up the tomatoes and put them with some olive oil and salt to start getting juicy while the pasta cooked, then added in the hot pasta, olives, cucumber and feta.
After combining everything I added lemon juice, salt and pepper until it tasted interesting enough. The feta softened and coated the pasta, which wasn’t pretty but tasted great.
Sliced up the cold chicken, laid it on top, and voila! Dinner in the time it took to cook the pasta.
Definitely a keeper–this was more interesting than the Lydia Salad (with just mozzarella and tomatoes and basil) and would be great for a picnic.
P.S. I am headed West again this weekend, to SF. I want to post about my first CSA box but I might not get to it. If not, have a great weekend!