Of Greek Salad & Litchfield ...

OK, so we went to this totally awesome place to see fall colors...Litchfield. I wanted to pack something healthy yet filing. I made some Greek salad as it fit the bill! Here is the quick recipe:-

Cook Penne al-dente with S&P, Oregano and olive oil. While pasta is cooking away, I diced cucumber, tomato, olives, basil and crumbled fetaaaah. Keep the vegetables wrapped in a paper towel to absorb the moisture.

For dressing, one can always buy ready made dressing but I love the taste of home-made dressing. Take my word - it really is very simple to make. Mix lime juice, S&P, anchovy paste and while stirring all this up, keep pouring in olive oil.

Once the dressing reaches a desired consistency, throw in vegetables, olives, rinsed pasta and add crumbled feta to heart's content.

Pasta salads and Greek salads are best served cold so after a night in freezer, I packed it up in little chinese containers and made sure chop sticks came along for the ride too. :)



P.S. I bought Anchovy paste from Whole foods and I am sure other grocery stores carry it too...