Greek Garden Pasta Salad

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Almond Board of California


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6 oz. corkscrew pasta (about 2 cups, uncooked)

1/3 cup lemon juice

1/4 cup olive oil

2 Tbs. chopped fresh oregano*

1 Tbs. Dijon-style mustard

1 clove garlic, minced

1 cup whole natural almonds, toasted

1 cup cucumber slices

1 cup tomato wedges, halved

1/2 cup chopped red onions

1/2 cup Greek olives

1/2 cup crumbled feta cheese

Romaine lettuce leaves

*Or substitute 1/2 tsp. dried oregano.

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