For this four+ person version, you’ll need:
1 pound conchiglie pasta
1/3 cup of mayonnaise
1/4 cup of white wine or rice wine vinegar
1/2 cup of olive oil
1 to 4 or more cloves of garlic put through garlic press
1 small tomato diced small
8 or 10 Kalamata olives diced small
1/2 a small red onion diced small
1/2 small cucumber seeded and medium diced
1/2 cup or more of parsley chopped
3 ounces or more of crumbled feta
Fresh cracked pepper
Sea salt flakes
Cooking equipment I used:
6 quart stock/pasta pot
Get the pasta water going.
Then get a big bowl, big enough to hold all the pasta and the rest of the stuff. I have three white ceramic mixing bowls that nest together, I use the largest one.
In a two cup Pyrex measuring cup, add the mayonnaise. Slowly add the vinegar while stirring, then slowly add the olive oil while stirring. Run as many cloves of garlic as you like through the garlic press (I used four big ones) and add to the mixture. Add pepper to taste. Set aside.
Cut the tomato into a small dice. Put them in the bowl and sprinkle with sea salt flakes. Cut the olives into a small dice and add this to the mayonnaise mixture. Next cut the red onion into a small dice and add this to the mayonnaise mixture. Skin the cucumber and cut it in half; with a spoon, remove the seeds, then slice into strips and cut into a medium dice. Put these in the bowl around the tomatoes. Finely chop the parsley and add it to the bowl.
When your pasta is done, run it under cold water to cool it and stir to get water out. Once it’s cooled, add it to the bowl and mix together. Then add the mayonnaise mixture and combine, and then add the feta and mix until just combined.
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