Give it up for the Greeks.

Anyone who knows me knows that I adore food--good, well-seasoned food and lots of it. And though I love all types of food (except tofu and tripe) Greek food is what I crave a lot of the time. Not only is Greece the birthplace of philosophy and mythology, it's also the cradle of civilization when it comes to seriously yummy eats.

My obsession with all things Greek comes as no surprise to my old co-workers at APX Alarm. When I was pregnant with Carter, I ate Greek food from a little restaurant a couple of miles from the office almost every single day. For at least two months, it was pretty much the only food I ate, period. I never got tired of it. It was so much of a sure thing, in fact, that my friend Lindsay remarked one day, "Steph, I'm really concerned that your baby is going to come out Greek." He didn't, but I probably wouldn't have minded.

Skip ahead five years to present day: specifically GIRLS NIGHT OUT tonight! I got put in charge of making a pasta salad for dinner. I decided that instead of making a run-of-the-mill Mormon pasta salad (though they're also very yummy), I wanted to make a Mediterranean pasta salad. I thought about it for a few days, and with a little help from the internet I came up with the most divine pasta salad EVER in the history of salads! Ok, I may be exaggerating and it could prove to be a huge flop at our shindig tonight, but to me it tastes like the holy grail of pasta salad.

So, long story short, here's my first-ever recipe! It may still need some tweaking depending on the response it gets at the party tonight, but it's still pretty darn good. I hope you like it!

Stephanie's Mediterranean Pasta Salad (I'll think of a better name for it later.)



Ingredients:

Salad--

16 oz. Rotini pasta, cooked to al dente, drained and cooled
1 large cucumber, diced
3 vine-ripe tomatoes, diced
1/2 red onion, diced really small
1 cup pitted kalamata olives, roughly chopped
3-4 oz. crumbled feta cheese
1/4 c. chopped fresh parsley

Dressing
(Note: I modified this recipe from a similar one I found on Allrecipes.com. It can be used for any type of salad, and I think you could probably also use it as a marinade. This recipe makes more than you need to dress the salad, so pop it in an airtight container and keep the leftovers in the fridge for a few weeks....though I doubt it will last that long.)

1 c. good quality extra virgin olive oil
1 c. red wine vinegar
1 t. garlic powder
1 t. dried oregano
1 t. dried basil
3/4 t. pepper
3/4 t. salt
3/4 t. onion powder
3/4 t. dijon mustard

Combine all the ingredients for the dressing in a large mixing bowl. Using a wire whisk, beat the heck out of it until the mixture has emulsified. Set aside. (You can even make this a day in advance to allow the flavors to blend.)

In a large serving bowl, combine all the salad ingredients. Pour some of the dressing mixture over the top. Toss the salad together and then taste it to adjust the amount of dressing if needed. Serve with grilled chicken or steak kababs or just eat a huge bowl of it all by yourself. Live and let live, I say.



P.S.--Trying out recipes is hard on my kitchen.