parsley leaves – 1/2 cup fresh
capers – 2 tablespoons, drained
fresh oregano leaves – 1 tablespoon
jalapeno or other chili pepper – 1 small, seeded if less heat is desired
garlic – 2 cloves
extra-virgin olive oil – 1/2 cup
feta cheese – 5-6 ounces, crumbled
Kalamata olives – about 12, pitted and finely chopped
salt and pepper – to taste
penne – 1 pound
red onion – 1/2 small, cut into rings
Since both feta and capers are salty, taste this salad before adding any salt!
Mince together the parsley, capers, oregano, jalapeno, and garlic.
Place in a serving bowl along with olive oil.
Stir in the feta cheese, olives, salt and pepper.
Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm.
Place the onion rings in a colander, and drain the pasta onto the onion rings. Immediately add both to the feta mixture. Toss gently to coat and combine. Serve at room temperature.
Recipe from 1997 Joy of Cooking by Irma S. Rombauer, et al.