GREEK MACARONI SALAD
by Amy Holtby
- 2 cups dry macaroni
- 1 cucumber, skin on, diced, seeds removed if necessary
- 1 celery stalk, diced
- 1 medium-sized tomato, chopped
- 1 green pepper, diced
- 1 half white spanish onion, diced
- 1/2 cup feta cheese, crumbled, plus another 1/4 cup reserved
- 2 tablespoons extra virgin olive oil
- Juice of one half a lemon, seeds removed
- 2 large sprigs fresh parsley, finely chopped
- 2 sprigs fresh dill, finely chopped
- 2 large sprigs fresh oregano, finely chopped
- Ground pepper to taste
- Salt to taste
Cook macaroni with a splash of olive oil to prevent sticking. Drain. Refrigerate until cool, or run under cold water for about two minutes. Transfer cooked macaroni to a large mixing bowl. Cut up vegetables and add them to the macaroni. Stir.
Add first ½ cup of crumbled feta and olive oil. Remove the seeds from half a lemon and squeeze into the pasta mix. Stir.
Add finely chopped fresh garden herbs. Add pepper and salt to taste. Mix well. (More olive oil and lemon juice can be added at this point if the near-finished product seems a bit dry.)
Top with the rest of the feta cheese, crumbled, and refrigerate until ready to serve.
Amy's interest in gardening became a passion when she moved to Toronto, acquired ownership of several beds on her residential street, and started digging. This year she is taking advantage of the vertical space in the yard. She is working her first season at a large greenhouse/garden centre and looks forward to many years of experimentation and successful planting.
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