29
a p c s hor e l i n e s.c om
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2016 Vol :1
Greek Pasta Salad
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
INGREDIENTS
1 (16-ounce) package tri-color or
garden rotini pasta
1 small red onion, chopped
2 small summer squash, chopped
1 (2.25-ounce) can sliced black
olives, drained
1 (4-ounce) package feta cheese
crumbles
1 pint grape tomatoes, halved
1 (14-ounce) bottle Greek
vinaigrette dressing
INSTRUCTIONS
1. Cook the pasta according
to the package instructions and
drain well.
2. Pour the pasta into a large
bowl and add the other ingredients.
3. Toss well and refrigerate
until serving.
4. If you're going to be serving
this the next day, wait until a few
hours before the meal to add the
dressing. If it sits in the refrigerator
for too long, the pasta absorbs all
of the dressing and the salad may
become a little dry.
Dill Pickle Dip
Prep time: 20 minutes
Total time: 20 minutes
INGREDIENTS
1½ cups finely diced kosher
dill pickles
1 (8-ounce) package cream cheese,
softened
¼ teaspoon garlic powder
¼ teaspoon salt
2-4 tablespoons pickle juice
INSTRUCTIONS
1. In a medium bowl, combine the
pickles, cream cheese, garlic powder
and salt.
2. Add the pickle juice gradually to
get the mixture to dipping consistency.
3. Refrigerate for at least 30
minutes, then serve chilled alongside
crackers, potato chips or vegetables.
