-½ lb cooked thin spaghetti. I used a whole pound and used it for leftovers, or you can make a big batch of salad and double the dressing ingredients, and the veggies.

-½ chopped red onion

-3 TBS red wine vinegar 

-1 TBS fresh lemon juice

-1 tsp chopped garlic (I always use more!)

-3 TBS EVOO

-½ tsp sugar

-A whole English cucumber cut into bite-size pieces with the skin on.

-1 pint cherry tomatoes, halved 

-about a dozen pitted kalamata olives, more or less to your taste

-feta cheese

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  1. Make the dressing by adding the group of ingredients, starting with the red onion together. I put everything in a mason jar, shake it up, and put it in the refrigerator.
  1. Toss the pasta and veggies in a big bowl. Add dressing and let sit either at room temperature or in the fridge for about 20 minutes. Serve and enjoy! 

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The end of the summer is the perfect time for this recipe! Everything is fresh and tastes so good! I found this recipe in the many Facebook page groups I belong to. This is my version of the original. 

 I made the dressing in the morning, as well as, boiled the pasta. I love this recipe because it’s easy, healthy, and quick. Well, I feel that it’s not even a recipe. It’s just good stuff you may not have thought to put together..lol.

Add something you like or omit something you don’t. It’s kind of a fun presentation too! In a previous blog, I featured a Greek Panzanetta Salad which is similar and made with homemade croutons. I actually like this version better. It’s quicker to make and more filling. Both are good! You can find that recipe on my home page in the kitchen archives. Enjoy!