Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

To cook the pasta, bring a large pot of water to a boil with salt and a little oil. Cook about 8 to 10 minutes or to al dente, drain well and spread on a sheet pan to cool. When almost dry lightly coat with olive oil. Then cover well till ready to toss salad.

To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well.

Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Guacamole Salad

Recipe courtesy of Ina Garten

Chef's Salad

Recipe courtesy of Food Network Kitchen

Steak Salad

Recipe courtesy of Giada De Laurentiis

Cucumber and Tomato Salad

Recipe courtesy of Rachael Ray

Summer Corn Salad

Recipe courtesy of Food Network Kitchen

Cobb Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories