Hey Steemians!! How about a little Greek salad today?

As of yet, I have not been to Greece. It's on the list, how about you?

I thoroughly enjoy the flavors of Greece.

This is actually the second time I've tried to post this salad. My first attempt, the photos turned out horrible. I don't know if you have noticed, but I am rather particular about my photos. Have you noticed?

On a side note, it's good to see #steem up a bit after the hard fork. I think this is very encouraging and shows that the heavy hands are not running for the doors. To me, that's a very good thing.

Back to the pasta: I recommend this salad cold, however it can certainly be eaten warm, no problem

A few months ago, my Mom was invited to a woman's get together of all Chileans. She was the only gringa there. And she took a pasta salad. It was a simple pasta salad, again served best cold. She gave it to the hostess of the gathering and they could not figure out what to do with it. They just could not bring themselves to eat it cold. Some at least took a bite, but the hostess wouldn't even try it. That pretty much sums of the food situation in Chile, boring and not will to try something new.

The pictures as most often, speak for themselves.

RECIPE

Ingredients

Ztatziki:
1/2 cup greek yogurt
1/2 cup sour cream
1/4 mayonnaise
4 cloves garlic, minced
2 teaspoons fresh rosemary leaves
3 tablespoons freshly squeezed lemon juice
1 large cucumber, quartered
2 tablespoons olive oil
1 teaspoon fresh dill
salt and black pepper to taste

Salad:
400g (14oz) chia fusilli pasta (or regular)
1 (15-ounce) can garbanzo beans, drained and rinsed
1 small red onion, diced
2 medium (ripe) avocados, pitted and cubed
1 large tomato, diced
2/3 cup crumbled feta cheese
2/3 cup cubed mozzarella cheese
1/2 cup pitted green olives
2 tablespoons fresh mint leaves, chopped
sea salt freshly cracked black pepper to taste

Instructions

Combine all ingredients for ztatziki in a blender or food processor and pulse until nearly smooth but not quite. Pour into a bowl or container and place in fridge until ready for it.
Bring about 5 cups of water to a boil over high heat in a medium pot and add the pasta. Cook for 7 to 8 minutes (a little less if using regular noodles) until just al dente. You want the noodles to still have enough bite left so that they won't get soggy when they absorb the liquid in the salad. Pour into a mesh strainer to drain and rinse in very cold water to stop the cooking, then pour into a large bowl.
Add the salad ingredients and the ztatziki to the pasta and gently toss to combine. Chill salad in refrigerator for at least 1 hour before serving. Alternatively you can heat it up and serve it warm if you prefer.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. Most every time, I cross post on my personal blog which you can find in my INTRO POST.

ENJOY

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

I am always open to feedback, and would love to know how you feel I could do better and please do not forget to

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