Warm Greek Pasta Salad

foodmatterscookbook Recently, I learned that Mark Bittman (How to Cook Everything) published a new cookbook — The Food Matters Cookbook, and it sounded interesting. Before we decided whether to buy it, The Chef brought a copy home from the library, and we took it for a test drive.

The recipes looked good, with short ingredient lists, and simple instructions. There was a nice variety of recipes, and different than other cookbooks that we have. I picked a few recipes as a short list for The Chef, and he opted to make this warm Greek Pasta Salad.

This pasta dish smelled wonderful, tasted great, and I enjoyed the leftovers cold for lunch the next day. You can see a picture of the results below the recipe. After trying this recipe, we returned the book to the library, and bought our own copy.

The Food Matters Cookbook has 500 recipes, so we’ll have plenty to choose from, over the coming months. Unfortunately, there aren’t any pictures, so you’ll have to read the recipe carefully ahead of time, to get a mental picture of what you’re aiming for. Also, it doesn’t have any nutritional details (calories, carbs, etc.) for each recipe, so you’ll have to figure that out on your own, if your interested.

Warm Greek Pasta Salad

(in the cookbook as “Bowties with Arugula, Olives, Bulgur, and Fresh Tomato Wedges”)

  • Salt
  • 2 tbsp olive oil
  • 1 small red onion, chopped
  • 1 tbsp minced garlic
  • 1 cup mixed olives, pitted and roughly chopped
  • Juice of 1 lemon
  • 4 ripe tomatoes, cored and cut into thick wedges
  • 1/2 cup crumbled feta cheese, or to taste
  • Black pepper
  • 1/4 cup bulgur
  • 8 oz bowtie pasta (preferably whole wheat)
  • 3 cups torn arugula leaves


  1. Bring a large pot of water to a boil and salt it.
  2. Put the oil in a large, deep skillet over medium heat. When hot, add onion and garlic, and cook, stirring until they begin to soften, about 5 minutes. Stir in olives, then add lemon juice, tomatoes and feta. Sprinkle with salt and pepper and cook until tomatoes are just heated through.
  3. When water comes to a boil, add the bulgur. Let the water return to a boil, then add the pasta. Cook the bowties until tender but not mushy.
  4. Reserve some cooking water, then drain in a fine strainer to trap the bulgur with the pasta. Toss the pasta and bulgur with the tomato mixture, adding some cooking water if necessary. Stir in the arugula, and taste, and adjust seasoning.
  5. Let the dish sit for up to 15 minutes, then stir again, and serve.

Makes 4 servings.



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