Page 13 - RECIPES BOOK

INSTRUCTIONS

1. In a deep bowl, put water, then add a quarter cup
of vinegar.

2. Add to them lemon juice, sugar, thyme, garlic
powder, salt and pepper and blend them slowly.

3. Put half a cup of olive oil and after the mixture
reaches the boiling stage, put the pasta and
leave until it is completely boiled.

4. A Strain the pasta from the water, then put it in a
large bowl with another quarter cup of vinegar
and leave it to cool.

5. After 15 minutes, add the remaining ingredients
to the pasta, start with black olives, then
chopped red onions and mix them well.

6. Put cherry tomatoes, then a cup of feta or
cheddar cheese, then cucumber cubes.

7. Decorate with fresh dill.

Of course, you can prepare a homemade dressing
for this recipe but using a store-bought Greek
dressing makes it really quick to make and tastes
delicious! This recipe is loaded with veggies and we
often use a whole wheat pasta and a light Greek
dressing to make a this a healthy Greek pasta salad.

If your family finds the red onion has a little bit too
much bite you can soak it in ice water with a pinch
of salt as you’re preparing the rest of the
ingredients. Shake for 10 seconds, drain and repeat
if needed.

This salad will hold up in the fridge for about 5 days
so it’s the perfect school or work lunch and is a
great make ahead dish for a barbecue or potluc!