I won’t lie. Corn and Butter stumped me.
For this month’s Improv Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker, I knew exactly what I was going to make. One thing immediately comes to mind when I think of Tomatoes and Peppers: Greek Pasta Salad.
When I was in high school ( and for a short time after I graduated), I worked as a cook in a small local restaurant that did catering on the side. Especially in the summer. Many nights were spent not only cooking, cleaning and prepping for the next morning, but also prepping for an upcoming event they were catering. I won’t lie, I hated the catering jobs. You were always fighting for space in the small kitchen, it was almost impossible to get on top of prep work, they made ten tons of dishes, and it always meant you were in for an extra long shift.
The good part about it is that you were almost always rewarded with a bowl of this pasta salad. It was sooo good. I lucked out one day, and was able to take some home with me. I stuck the containers in the fridge, told my mom there was some leftovers from the restaurant there and then thought no more of it until I got home from and early shift the next day. It was gone. All gone. And Mom was asking how they made it.
So we tinkered with it, and found something just as irresistible. My brother will literally mound this on his plate. And it turns out we weren’t the only ones who thought so. Whenever we took it to get-togethers, we were almost always asked for the recipe. A friend loved it so much, that when she got married, it was my job to bring the salad to the showers, Jack and Jill, and rehearsal dinners. Both her and her new mother-in-law ended up with the recipe afterwards.
Greek Pasta Salad
- 450g / 1 lb uncooked fusili or other curly pasta
- 1 pint container of cherry tomatoes, quartered
- 1 green pepper, chopped
- 1 cup green onion, chopped or 1/2 red onion chopped ( Red onion is prettier in the salad, but gets to be overpowering if you make it ahead of time)
- 1 cup crumbled feta cheese
- greek dressing (recipe below) or store-bought creamy feta dressing.
- Cook the pasta according to package directions. Rinse the pasta slightly ( otherwise I find you get a solid lump of pasta) then chill.
- In a large bowl, mix together the pasta, cherry tomatoes, green pepper, onions and feta. Before serving, pour in the dressing and mix well. Store any leftovers in the fridge.
adapted from the restaurants house dressing and Best Recipes ever
- 1 cup sour cream or greek yoghurt
- 1/2 cup crumbled feta cheese
- 1 clove of garlic, chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 – 1 tsp coarsely ground pepper
- 2 tsp red wine vinegar
- 2 tsp olive oil
- In the bowl of a food processor, combine the sour cream, feta cheese, garlic, oregano, parsley and 1/2 tsp pepper. Pulse a few times to combine and break up the feta.
- Add the vinegar and the olive oil and pulse for about 30 seconds. Give the dressing a taste and add the remainder of the pepper if desired. We like it quite peppery.
- Pour over your salad or into a container and store in the fridge.
Seriously, eat this now.
And don’t forget to check out what others came up with using tomatoes and peppers!