Greek Pasta Salad
|Olive oil||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), cut into halves|
|Cooked thin spaghetti||1 1⁄2 Cup (24 tbs)|
|Cherry tomatoes||12 , cut into halves|
|Pitted black olives/Calamata olives||10 Small, cut into halves|
|Feta cheese||3⁄4 Ounce, crumbled, divided|
|Chopped fresh mint||1 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
1. In small saucepan heat oil; add garlic and cook over medium heat, until lightly browned, 1 to 2 minutes. Remove and discard garlic, reserving oil.
2. In medium mixing bowl combine spaghetti, tomatoes, olives, 1/2 ounce feta cheese, the mint, lemon peel, and pepper; add heated oil and toss to coat.
3. To serve, transfer spaghetti mixture to serving bowl and sprinkle with remaining feta cheese; garnish with mint sprig.