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Greek Pasta Salad with Garlic Dijon Vinaigrette

July 2, 2009

Greek food will always remain one of my favorite cuisines. I love the fresh flavors and how you can distinctly tell each ingredient apart. From the coolness of tzatziki sauce made from cucumbers, to the rich aroma of a piping hot gyro, Greek food ranks high on my food radar. I have made countless varieties of pastas before, as my boyfriend is an avid Italian eater and loves anything with the word pasta or pizza in it. I decided to lighten up the traditional pasta and meatball and create this light and refreshing dish, yet satisfying enough to serve as an entree. I wonder how this compares to actual Greek cuisine?

Greek Pasta Salad with Garlic Dijon Dressing

Serves 2

1.5 cups dry whole-wheat short pasta, such as shells or twists

2 chicken sausage links (I like AmyLu’s)

1.5 cups broccoli florets

1 cup halved cherry tomatoes

2 tablespoons feta cheese

3 chopped scallions

Garlic Dijon Vinaigrette

1 clove minced garlic

2 teaspoon Worcheshire sauce

1/8 cup red wine vinegar

1/2 tablespoon Dijon mustard



1 tablespoon lemon juice


1. Bring a large pot of salted water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broccoli and tomatoes. Cook, stirring often, until the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
3. Combine Worcheshire, lemon juice, vinegar, mustard and garlic in a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and a sprinkle of feta cheese.



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