Thursday, March 6, 2014
Greek Pasta Salad
1 box of thin spaghetti (break in half before you dump in water) drain and set aside
chop bunch green onions
1 small can of chopped black olives
1 crumbled feta
Add above ingredients in large bowl
In a small container with a tight lid add the following:
1/2 C olive oil
3Tbs lemon juice
3Tbs Cavendar's Greek Seasoning (do not get sodium free)
Shake container with above ingredients together then pour over pasta.
Fill the plastic container with Red Wine Vinegar (about half way) and shake again then pouring the remains in the pasta (this simply adds a little more moisture without the heaviness of more oil).
Chill in fridge for at least 2 hours or 15 minutes in freezer (if you are running late!).