Greek Pasta Salad

Hi All! I’m back. You're in for a treat today. I've been cooking up a storm. Oddly enough, I started off with dessert by making a super delicious Lemon Cream Tart. Later, as I sat on the sofa watching the Law & Order: Special Victims Unit marathon, I contemplated what I could have for dinner. It dawned on me that a slice of some sort of quiche and a side of Greek Pasta Salad would be a tasty treat to end my day. 

I found this recipe on TasteofHome.com and as usual, I made a few slight changes to it.  Also, since the batteries in my camera went dead as I was about to document the step-by-step instructions, you'll have to wing it on this one. But never fear.  This is so super easy, all you really need is a photo of the finished product which you'll see below.

*Final Thoughts......I used sliced olives instead of whole pitted olives and I omitted the capers. Also, I added about 2 tablespoons of mayonnaise just to give it a slight creamy base.

Ingredients:
1 cup cooked spiral pasta
2 plum tomatoes, chopped
1/4 cup pitted Greek olives, sliced
1 tablespoon capers, drained
2 tablespoons Greek Vinaigrette
1 garlic clove, minced
1 1/2 teaspoon minced fresh parsley
1/4 cup crumbled feta cheese

Directions:
In a small bowl, combine the pasta, tomatoes, olives and capers. In another bowl, whisk the vinaigrette, garlic and parsley. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Serve immediately. Yields 2 servings.

Nutritional Facts: 3/4 cup equals 262 calories; 15 g fat; 8 mg cholesterol; 694 mg sodium; 25 g carbohydrate; 2 g fiber; 6 g protein.