You can't have too many recipes for pasta salad. This Greek-style salad is one of my favorites.

• 3 ounces rigatoni pasta
• 2 cups torn romaine lettuce
• 2 tomatoes, seeded, and chopped
• 1/2 cup sliced, pitted (or 12 whole) Kalamata olives
• 1/2 cup (2 ounces) crumbled feta cheese

Dressing:

• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/8 teaspoon black pepper

Directions: Cook rigatoni in boiling water, according to package directions, until al dente (about 14 minutes). Immediately drain and rinse with cold water, then drain well. In a large salad bowl, combine pasta, romaine, tomatoes, olives and feta cheese. For dressing, in a screw-top jar, combine olive oil, vinegar, oregano, onion powder and pepper. Cover and shake to mix. Pour dressing over salad and toss gently. Cover and chill for several hours. Toss again just before serving.

Yield: about 4 servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu