Greek Pasta Salad

Recipe by MsBindy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta according to package directions until al dente; then drain. Rinse under cold water to cool.
  • Heat the oil in a large saucepan and add the eggplant.
  • Cover and cook for 3 minutes on medium heat.
  • Stir in the salt, garlic, lemon juice, and water.
  • Cover and simmer for 6-8 minutes, until eggplant is almonst tender.
  • Add the diced bell peppers, and if you are using dried herbs, add those now.
  • Simmer a few minutes more until peppers are cooked, but still have some crunch.
  • While eggplant and peppers are cooking, place the artichokes, cucumbers, tomatoes, celery, scallions, fresh herbs in a large bowl.
  • Add the cooked eggplant and peppers.
  • Stir in the pasta and toss well.
  • Add salt and pepper and more lemon juice or olive oil to taste.
  • Serve at room temperature topped with feta and some Kalamata olives.
  • If your refrigerate this salad to use later, you may need to add a dash of lemon juice and olive oil before serving.
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