GREEK PASTA SALAD
About 6 cups of fusili (or any pasta you have on hand)
1 sweet yellow pepper, chopped
1 onion, chopped
4 cups of chopped, fresh tomatoes
2 cloves of garlic, crushed
4 tablespoons fresh lemon juice
Cook the pasta. Sauté the onion, garlic and pepper in a little olive oil for 4 minutes. Add the chopped tomatoes and sauté for a further 2 minutes. Remove from heat, add salt and pepper to taste. Combine with pasta. Squeeze lemon juice* over the whole thing, then mix it up some more. *The original recipe calls for a mixture of lemon juice and olive oil to be used, but I skip the olive oil. For the best taste, let this cool down for at least 30 minutes; you don’t want to eat it cold like most pasta salads, just warm. The flavors seem to meld better when it’s not served piping hot.