The Freshman Cook: Tomato Feta Pasta Salad

This weeks salad is so refreshing and cool tasting. I don’t know if that is a thing, but it does taste cool, like a breeze! You are going to love it.!!

Dill and Garlic Dressing

(adapted from Perfect Party Food by Diane Phillips)

1/2 cup Vegetable Oil

1/2 cup Olive Oil

1/2 cup Red Wine Vinegar

2 teaspoons Sugar

2 cloves Garlic, chopped

2 tablespoons Dillweed

2 teaspoons dried Oregano

1 teaspoon Black Pepper

Mix together the veggie oil, olive oil, & the red wine vinegar.


(Isn’t that pretty?)

Add the sugar and garlic. Whisk.

Add the dillweed, dried oregano, & pepper. Whisk.

Refrigerate for at least 1 1/2 hrs. before serving.

Let’s make our pasta salad!

You need 8 oz. of Radiatore pasta.

Fill a pot with water, and pour in a teaspoon of oil.

Bring the water to a boil.

Cook the pasta for 9-11 minutes.

Drain, cool and refrigerate.

Now, let’s put it all together!!

1 roma tomato

1/2 cucumber

1/4 cup crumbled Feta Cheese

1/4 cup chopped Red Onion

Cooked Radiatore Pasta

Peel the cucumber.

Ā Slice the cucumber.

Slice each slice in half.

Add the pasta, cucumbers, and red onions in a bowl.

Chop the top and bottom off the tomato.

Cut it in half, then cut each half into 4 pieces.

Cut the pieces crosswise, so it is diced.

Add the tomatoes to the bowl.

Add 2 tablespoons of dressing to the salad. Mix it up.

Add more dressing if you think it needs it.

Top with feta cheese.


Thanks for joining me today!

I hope you will join me tomorrow when we

will be makingĀ 

Chicken Fettuccini Alfredo!

See you then!

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