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.