I made this salad yesterday, and I’ve been living off of it ever since. It is well-balanced (includes all the food groups) and quite filling. Also, it stores well, so just make a batch of it first thing in the week and your lunches for the rest of the week are all taken care of.
Greek Pasta Salad
From my recipe box
3 cups rotini, uncooked
2 tablespoons lemon juice
½ cup olive oil
½ teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 clove garlic, crushed
1/4 cup green onions, chopped (or a couple tablespoons of finely diced onion)
2 tablespoons fresh parsley, chopped
radishes, sliced (I didn’t have any to add this time around)
6 ounces feta cheese
1 6-ounce can of black olives, sliced
1 green pepper, large dice
1 cucumber, quartered lengthwise and then sliced
1-2 cups cherry tomatoes
Cook the rotini, drain, and set aside.
In a small bowl, combine the lemon juice, olive oil, salt, pepper, oregano, and garlic. Stir well and then add to the pasta.
Add the rest of the ingredients, toss gently, and serve.