I found this recipe in my saving dinner book. It originally had chicken in it. I have adapted it to not have chicken although I did serve it with the option of chicken - which all of my children chose. (I just used some pre-cooked I had in the freezer - thawed it in the microwave and added it on top.) I had mine without the chicken. Either way it was a nice pasta salad. I did not use all of the pasta. Would definitely have been too dry.
- 1 pound rigatoni (I didn't use it all -you'd be fine with 12-16 oz.)
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 cloves garlic, pressed
- 1 cup diced onion (I used sweet onion)
- 1 large tomato, chopped (I actually used 1 roma and a few cherry tomatoes)
- 1/2 cup Feta cheese, crumbled
- 2 Tablespoons lemon juice
- 2 teapsoons oregano
- salt and pepper to taste
- Optional, chopped, cooked chicken
- Cook pasta according to package directions.
- Meanwhile in a large skillet, saute onion in butter until fragrant. Add garlic and saute a bit more. Reduce heat and add tomato, feta, lemon juice and oregano. Stir to combine. Add pasta and stir until completely heated through. Salt and pepper to taste and serve.