Founded on the triad of wheat, olive oil and wine, Greek cuisine is fully represented here with pasta (although I make mine gluten-free!), generous glugs of EVOO, and a healthy splash of red wine vinegar.
Briny Kalamata olives and creamy-salty feta round out this veggie-packed pasta dish that is part hearty pasta supper and part Mediterranean pasta salad. Served with a glass of Rosé, it's summer all year round!
Add grilled shrimp, fish or chicken and make it a meal to easily feed a crowd.