Thursday, January 19, 2012

Greek Pasta Salad with Lemon Yogurt Dressing

Pasta salad often lives in our fridge.  It comes in handy for Don's lunches, to take to the barn when we are training, or for feeding toddlers.  Babies love anything with noodles. 
My little ones love this pasta.  It's tangy and creamy, and it has rotini, the toddler's pick for noodles.

Greek Pasta Salad with Lemon Yogurt Dressing

1 box rotini, cooked, drained and cooled
1 carton of cherry or grape tomatoes, halved
1/2 C sliced drained black olives
1 C Feta Cheese
1 onion chopped
1/2 peeled and chopped cucumber

juice and zest of 2 lemons
1/3 C Greek plain yogurt
1/2 tsp marjoram
2 T fresh chopped parsley
1/8 tsp white pepper
1/4 C olive oil

In a large bowl, combine salad ingredients.  In a canning jar, add all dressing ingredients, put on the lid and shake to combine.  Because of the salty feta and olives, I dress the salad first, and then adjust the salt level.  Most of the time I don't add any salt.  Cover salad and refridgerate for a couple hours before serving.  Lasts in the fridge all week for lunches!

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