In my efforts to maintain our vegetable intake at reasonable levels, I have taken to making huge batches of salads each week and storing them in the fridge for quick meals.  This also helps to maintain our peanut butter supply, since it is SO easy to get into that homemade goodness with a spoon for a quick meal.

But I digress.  Last week, I chopped up vast quantities of the veg for Greek Salad and splurged on imported olives and a Danish feta-like cheese called Apetina, which is just feta not made in Greece.  After a few days of eating it raw, I thought I would try something different for dinner.  After all, tomatoes, onions and peppers roast beautifully in the oven.  The olives I wasn’t too worried about, but what about cucumber?  It turned out to be delicious, and smelled amazing.  I made my own greek dressing, which  is better than any I have had from a bottle.  It lasts forever in the fridge, so make a big batch.

Roasted Greek Pasta

  • 1 seedless cucumber, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 red onion, diced
  • 1 pint cherry tomatoes, halved
  • 15 or so pitted black olives
  • 1/2 cup Greek dressing, divided (recipe below)
  • 1/4 lb penne pasta, cooked & drained
  • Feta cheese cubes or crumbles, to your liking
  • 1/2 lemon
  1. Preheat the oven to 400F, and cook your pasta al dente.
  2. Put cucumber, peppers, onions, tomatoes and olives into a baking dish.  Drizzle with 1/4 cup Greek dressing and toss to coat.  Put into the oven.
  3. Roast 20 minutes, stirring once, or until the tomatoes have softened.  Remove from oven.
  4. Turn the oven to low broil.
  5. Add the penne and remaining dressing to the veggies, tossing to mix well.  Evenly distribute the feta over the pasta.
  6. Broil a few minutes, until the feta is slightly browned and the pasta has a few crunchy bits.  Remove from oven.
  7. Squeeze the lemon over the pasta, attempt to prevent Tim from stealing all the cheese from the top of the dish, and serve.

Greek Dressing

  • 1/2 cup olive oil
  • 2/3 cup red wine vinegar
  • 1/2 red onion, grated*
  • 3 cloves garlic, grated*
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dijon mustard
  • 1 tsp dried basil
  • 1 tsp dried ground oregano
  1. Place all ingredients into a jar and shake to mix well.

*Note: I use the fine grater on my box grater to do this.  You can substitute with 1 Tbsp onion powder and 1 tsp garlic powder, but its just not the same.

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