Keeping it Simple
This post may contain affiliate links. Please read my disclosure for more information.
This year for Mother’s Day, we went to my brother’s house for a BBQ. Getting together with family was a GREAT, fun option. My brother made ribs on the grill. His family also provided a great traditional salad, One of my sisters made some delicious cheesecake. My mom made and brought brownies. I found a recipe for Veggie Lover’s Greek Pasta Salad and decided to make it for the get-together. I call this my Greek Salad, but for Mother’s Day, it is my Simple Mother’s Day Greek Salad, LOL! A huge thank you to all who made this day possible. We had so much fun and enjoyed the wonderful time!
My Simple Greek Salad was a hit at our Mother’s Day get-together. Owen REALLY liked it a lot, as did I. It will be on our menu on a regular basis for sure. The perfect combination of flavors with all the veggies, plus, FETA make this salad a winner! As we like to say in our house, “Feta makes it betta”! Feta certainly makes my simple Mother’s Day Greek salad betta! HA!
Simple Mother’s Day Greek Salad Recipe
*This recipe has been gently adapted from Rebecca Lindamood’s Veggie Lover’s Greek Pasta Salad on www.foodiewithfamily.com.* My adaptations are in bright blue. If you are not familiar with this site, I highly recommend checking it out for some delicious recipes!
- 10 ounces baby spinach
- 1/4 large red or purple onion, skin removed, very thinly sliced (I used one medium white onion)
- 1 pound medium shell pasta cooked to al dente according to package instructions and drained (I rinsed with cold water)
- 1 1/2 cups Assorted Marinated Green Olives or pitted kalamatas or oil cured olives (I used Musco Family Olive Co. Pearls Pimiento Stuffed Manzanilla Olives 21 OZ (Pack of 6)
- 1 bell pepper, any color, stem and seeds removed (I used 6-8 Sweetreats Mini Sweet Peppers)
- 1 English or seedless cucumber, divided into 4 sections, each section halved lengthwise then thinly sliced
- 1 pint cherry tomatoes, halved
- 1 batch Greek Salad Dressing (homemade) or purchased (I used Kraft Creamy Greek with Extra Virgin Olive Oil Dressing)
- 1 cup crumbled herbed feta or plain feta (I used Athenos Chunk Feta and crumbled it myself)
- First, add the baby spinach and thinly sliced onion to a large mixing bowl in that order. As soon as you have drained the al dente shell pasta, pour it over the onions and spinach and let it rest for 2 minutes then toss.
- Then add the olives, bell peppers, cucumber slices, cherry tomato slices and toss to evenly distribute. Pour in the Greek Salad Dressing and the feta crumbles and toss to coat.
- Cover the salad and refrigerate for at least an hour before serving to allow the flavors to meld.
- Finally, store in a tightly covered container for up to 5 days, stirring well before each serving.
*Personal Preferences: In the future, I think I will take the spinach in a separate dish to add to the salad as each person prefers. Then if there is any leftover you can add it each time you want to eat some salad and it won’t get as wilted. Also, when I had some leftovers the first time I added some more dressing since it had soaked in quite a bit.*
Our Mother’s Day get-together was a lot of fun. The kids really enjoyed playing outside, as it was such a beautiful day. Joy especially liked going down the slide, swinging, and playing with the dog! The weather was beautiful, the company was great, and it was just a wonderful, simple Mother’s Day. I am so thankful to be a mother and thankful I have a family to share that wonderful experience with.