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Mediterranean Pasta Salad


12 oz. Dry Pasta                                                        

1 English Cucumber, diced

1 pint Cherry or Grape Tomatoes, hlafed

2/3 cup Sliced Kalamata Olives

4 oz. Crumbled Feta Cheese

Half Red Onion, Diced

Lemon-Herb Vinagrette

1/4 cup extra virgin oilve oil

3 Tbsp. Red Wine Vinegar

1 Tbsp. Fresh Squeezed Lemon Juice

2 Garlic Cloves, Minced

1/4 tsp. Black Pepper

1/4 tsp. Salt




1. Cook pasta al dente in a large stockpot of generously-salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl. 



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