Rotini with Greek Feta Dressing
Things are starting to slow down in the wedding world, which would result in more blogging if my work decided to go along that path. Unfortunately things at work are picking up even more speed, but I keep telling myself that in this economy I’m blessed to have a job regardless of how many hours I’m working. I’m also fortunate that I have coworker who are more than willing to be co-workers when it comes to recipe ideas…and even more so when it comes to taste testing cookies and other desserts. This recipe is a modified version of my mom’s standard pasta salad. I decided I wanted to switch up the dressing and after bouncing ideas around with the others in my fish bowl office, decided to try using greek yogurt as a base. The result was a hit and since the original experiment I have been mixing the greek yogurt with other Mediterranean flavors in a quest to find the perfect dressings and dipping sauces.
1 lb tri colored rotini - cooked per box and cooled
3/4 cup plain greek yogurt
1/2 tbsp olive oil
3 cloves garlic
1/2 cup crumbled feta cheese, divided
2 basil leaves
pinch of salt and pepper
1/2 red onion, diced
2 cups canneloni beans (if using fresh pre-soak before adding)
1/2 cup black olives, diced (optional)
- In a small blender mix the yogurt, olive oil, garlic, feta cheese, basil leaves, and salt and pepper until smooth.
- Pour the mixture over the slightly cooled pasta then add the onion and beans. Mix well and allow to cool for at least one hour.
Did I mention this recipe is also really quick to make and perfect for bringing to pot lucks and picnics? To give the dressing a pop trying adding black olives to the dressing and pasta or some sun dried tomatoes. The dressing also keeps well on it’s own with very little separating which is always a plus in my book. I am going to try a greek yogurt/pesto fusion this week and fingers crossed it will be a success!