The primary reason we missed it was because taking a baby to the festival just did not sound fun to me. I am usually up to packing Finnley to almost every event but the Greek Festivals are different.
The food is always soooooooo, did I mention, soooooooo good. The music is amazing. I can never get enough of watching the dancing numbers.
The Greek Festivals is a day long event in my mind. I want to stay and watch it all. Take in the whole experience.
I am already planning next years visit. Finnley will be older and can stay with a baby sitter, her older sister or come with us and nap at the festival.
To keep myself happy I made this Greek Salad with a nice greek yogurt dressing. I love feta cheese and any type of olive. The addition of crunchy cucumbers paired with the noodles is simply enjoyable.
I hope your summer is off to a great start.
|This was from a few years ago. We haven't changed much.|
Greek Pasta Salad and Dressing
Prep Time: 30 minutes
1 (16 oz) plain Greek Yogurt
1/4 cup extra virgin olive oil
1 tablespoon fresh dill
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3 cloves of garlic
1. Add all of the dressing ingredients to a high power blender or food processor and blend until smooth. Refrigerate while preparing the pasta salad.
*Can be prepared the day before.
Greek Pasta Salad
1 (16oz) box of Penne Pasta, cooked
1 cup pitted Kalamata olives
1/2 English cucumber, peeled, seeded and chopped
3/4 cup sun-dried tomatoes in oil, drained and chopped
1 cup of marinated artichoke hearts, drained and halved
1 cup crumbled feta cheese
1/4 cup fresh dill
1/4 cup green onion, diced
NOTE: I use my favorite gluten free pasta to substitute the regular penne pasta listed above.
1. Toss the above salad ingredients in a medium size bowl.
2. Add salad dressing to salad and refrigerate until ready to serve.