This Greek Pasta Salad is perfect for a picnic or barbeque! The flavors of the oregano, lemon, garlic and feta are so yummy mixed with pasta! Serve this hot, at room temperature or cold! Enjoy!!!














1/2 lb pasta shells
4 tbsp olive oil
1 medium eggplant, cut into 1-inch pieces
1/2 tsp salt
2 cloves garlic, minced
juice of 1 lemon
1 red bell pepper, diced
5 artichoke hearts, drained and quartered (14 oz can)
1 cucumber, peeled, seeded, and diced
2 tomatoes, diced (or 1/3 cup cherry tomatoes, sliced in half)
1 celery stalk, sliced
2 scallions, chopped
2 tsp dried dill
1/2 tbsp dried oregano
salt and pepper
1 cup crumbled feta
Greek olives

Bring a large covered pot of water to a rapid boil. Cook pasta according to package then drain. Rinse under cold water until cool and drain.

Heat oil in a large saucepan and add eggplant. Cover and cook 3 minutes on medium heat. Stir in salt, garlic, and lemon juice. Cover and simmer 6-8 minutes, until eggplant is almost tender. Add red bell pepper and dried herbs. Simmer a few more minutes.

In a large salad bowl mix artichoke hearts, cucumbers, tomatoes, celery, and scallions. Add cooked eggplant and peppers. Stir in pasta and toss well. Add salt and pepper and olive oil to taste. Serve at room temperature with olives and feta.

Serves 2

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Filed under: Low Carb Recipes • Quick Recipes • Salad • Side Dish

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