There are some foods that are just classics: You can’t go wrong with some macaroni and cheese, Grandma’s red velvet cake or peanut butter crackers. If those are your default for family dinners or a pre-tournament snack, try adding these culinary staples to your recipe collection for a bit of something new.
Greek Pasta Salad
Micaela Brady, Fieldstone Women’s B3
Pasta:
16 oz. short pasta (like rotini, penne, farfalle)
¾ long English cucumber, diced
1 pint grape tomatoes, halved
1 red or orange bell pepper, diced
½ cup sliced pitted olives
½ cup feta cheese, cubed
1/3 cup red onion, diced
Dressing:
¼ cup red wine vinegar
1/3 cup olive oil
½ tsp. garlic powder
1 tsp. oregano
Salt and pepper to taste
Whisk together dressing ingredients. Cook pasta al dente according to package directions and rinse under cold water. Combine all ingredients into a large bowl and toss. Refrigerate at least two hours before serving.
