Moosewood: Greek Pasta Salad

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* Exported from MasterCook *

 

Greek Pasta Salad

 

Recipe By : Moosewood Restaurant Cooks at Home, page 128

Serving Size : 4 Preparation Time :0:35

Categories : Greek Moosewood

Pasta Salad

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound pasta shells

1/4 cup olive oil

1 medium eggplant -- cut into 1-inch cube

1/2 teaspoon salt

2 cloves garlic -- minced or pressed

juice of 1 lemon

2 tablespoons water

1 green or red bell pepper -- diced

5 artichoke hearts (14 ounce can) -- drained, quartered

1 cucumber -- peeled, seeded, dice

2 tomatoes -- diced

1 stalk celery -- sliced

2 scallions -- chopped

2 tablespoons fresh dill (2 teaspoons dried) -- chopped

1 tablespoon fresh oregano (1 teaspoon dried) -- chopped

salt and ground pepper to taste

1 cup feta cheese -- grated or crumbled

Greek olives

 

Bring a large covered pot of water to a rapid boil. Cook the pasta shells,

uncovered, until al dente, and then drain. Rinse them under cold water until

cool, and drain again.

 

Heat the oil in a large saucepan and add the eggplant. Cover and cook for 3

minutes on medium heat. Stir in the salt, garlic, lemon juice, and water. Cover

and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add the

diced red bell peppers, and if you are using dried herbs, add the dill and

oregano. Simmer a few minutes more, until the peppers are cooked but still have

some crunch.

 

While the eggplant and peppers are cooking, place the artichoke hearts,

cucumbers, tomatoes, celery, scallions, fresh dill, and fresh oregano in a large

salad bowl. Add the cooked eggplant and peppers. Stir in the pasta and toss

well. Add salt and pepper and more lemon juice or olive oil to taste.

 

Serve at room temperature topped with the feta and some olives.

 

NOTE:

This salad can be refrigerated to serve later, but the pasta may absorb the

flavors and need an additional dash of lemon juice and olive oil just before

serving.

 

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NOTES : I am putting together a collection of vegetarian eggplant recipes. Any

suggestions welcomed.

http://home.att.net/~ashburysaubergines/

Ashbury