Recipe: Athenian pasta salad

Courtesy of Sammy’s Woodfired Pizza

Sunday, May 15, 2016 | 2 a.m.

It’s picnic season, and this cold dish is a refreshing side dish or healthy lunch option. It’s one of the menu options on the catering program at Sammy’s Woodfired Pizza.

Ingredients (servers 10-15 people)

• 1 lb Ditalini pasta (or other small pasta shape as preferred)

• olive oil

• 1 cup Kalamata olives

• 1 1/2 cups red onion, diced

• 1 cup feta cheese

• 1/2 cup basil chiffonade*

• 1 1/2 cups tomatoes, diced

• 3 cups arugula

• 12 oz vinaigrette**

• 2 cups Persian cucumber, sliced

* Chiffonade is a chopping technique to cut herbs or greens into long, thin strips. To do so, stack the leaves, roll them tightly and then make perpendicular slices down the roll.

** Try making your own vinaigrette by mixing 2/3 cup olive oil, 1 cup red wine vinegar, 1 1/2 tbsp each of garlic powder, dried oregano, dried basil, 1 tbsp each of salt, pepper, onion powder and Dijon mustard.

Directions

1. Cook pasta until al dente, then drain and toss in olive oil.

2. Toss pasta with all remaining ingredients, except the basil, and 1/2 cup feta.

3. Garnish with basil and remaining feta.