Greek Pasta Salad

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb pasta shells
• 1/4 cup olive oil
• 1 medium eggplant, cut into 1-inch cubes
• 1/2 teaspoon salt
• 2 garlic cloves, pressed
• 1 lemon, juice of
• 2 tablespoons water
• 1 bell pepper, diced
• 14 ounces can artichoke hearts, drained and quartered
• 1 cucumber, peeled, seeded, and diced
• 2 tomatoes, diced
• 1 celery rib, diced
• 2 scallions, chopped
• 2 tablespoons fresh dill, chopped (2 tsp dried)
• 1 tablespoon fresh oregano, chopped (1 tsp dried)
• salt and pepper
• 1 cup feta cheese, crumbled
• kalamata olive

Recipe

• 1 cook pasta according to package directions until al dente; then drain. rinse under cold water to cool.
• 2 heat the oil in a large saucepan and add the eggplant.
• 3 cover and cook for 3 minutes on medium heat.
• 4 stir in the salt, garlic, lemon juice, and water.
• 5 cover and simmer for 6-8 minutes, until eggplant is almonst tender.
• 6 add the diced bell peppers, and if you are using dried herbs, add those now.
• 7 simmer a few minutes more until peppers are cooked, but still have some crunch.
• 8 while eggplant and peppers are cooking, place the artichokes, cucumbers, tomatoes, celery, scallions, fresh herbs in a large bowl.
• 9 add the cooked eggplant and peppers.
• 10 stir in the pasta and toss well.
• 11 add salt and pepper and more lemon juice or olive oil to taste.
• 12 serve at room temperature topped with feta and some kalamata olives.
• 13 if your refrigerate this salad to use later, you may need to add a dash of lemon juice and olive oil before serving.