Pasta Salad

July 5, 2009

This Greek pasta salad has been one of our favorites for many years. It earned a new name a few years ago and will now always been known around here as, umm, cover your ears/eyes if you’re squeamish about these things, FU Pasta Salad.

When our oldest son was in Baghdad, he asked us to host a big bash for his birthday to support Operation Troopbox. He was able to keep up with the preparations via webcam and, when he saw the huge bowl of his favorite pasta salad, his response was “FU, I can’t eat it!” He was kidding, sorta, as he was reminded of yet one more thing he was missing. At any rate, the name has stuck and he’s home, happily growing his own peppers to make this dish as often as he can.

  • Bowties or Rotini, 1 to 1.5 pounds
  • Olive Oil
  • 2 to 3 Lemons
  • Oregano, 2-3 teaspoons fresh snipped
  • Feta Cheese, about 8 ounces
  • Parmesan, about 1 cup grated
  • Red Bell Pepper
  • Olives (Whatever kind you like. I don’t like them and pick them out of this dish so I’m not the one to ask)
  • Pepperoncinis
  • Salt/Pepper

Put the water on for the pasta and then juice two or three lemons.


Combine lemon juice with about 1/2 cup of olive oil.


Snip the oregano, or use dried. It doesn’t make a huge difference for this dish.


Mince one clove of garlic, pretty fine.


Add oregano, garlic and season with salt and pepper to taste.


Slice the pepper into thin strips then cut those into small pieces.


Grate a cup or so of Parmesan.


Combine red pepper, pepperoncinis and olives in a large bowl.


Add the crumbled feta.


Meanwhile, your pasta should be done. Drain and rinse well with cold water, until it’s cool enough that it won’t melt the cheese.


Add pasta to bowl.


Add Parmesan and dressing.


Stir well. Chill a bit before serving.

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