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Author Notes: This Pasta Salad with Cucumber, Tomato, and Feta was not something I had planned on blogging about. It merely came about because I had nothing to cook for dinner, save a package of gluten-free pasta I had picked up for emergencies and a variety of veggies from my CSA. Then my husband loved it so much that he had two helpings, and he insisted that I write about it.
I’m trying to move my family towards a more grain-free existence, but sometimes I just don’t have it in me to think gourmet. Sometimes, we do the best that we can.
All this is my way of saying that the amounts of ingredients here are really just approximations. I have no idea what exactly I put in here to make it taste so yummy. You’ll have to channel your inner Italian grandma, and just mix in ingredients until the food tastes good. —Libby Louer
- 8 ounces gluten free pasta, cooked and chilled
- 3 tablespoons olive oil
- 1 cucumber, diced
- 8 mini tomatoes,diced
- 3 ounces Feta
- sea salt and pepper to taste
- Mix everything together and serve cold. This serves 6-8.