What's the best way to save a buck? For me, it's letting leftovers determine dinner. Necessity is the mother of invention, especially in the kitchen. Using leftovers produces wonderful improvisations on recipes enjoyed in the past. Variations on Greek Pasta Salads have always been personal favorites. I have fresh mint from last night’s Plum Salsa, crumbled feta and kalamata olives occupying prime real estate in the fridge. A simple vinaigrette and dinnerFeed is decided.

Feel free to mix up the ingredients according to the dictates of your pantry. The addition of fresh spinach, for example, would lend a healthy colorful variation to tonight’s recipe. Fresh basil or oregano can be added with or used as a substitute for the mint. I also enjoy orzo, rotini or spaghetti in place of the bow ties. If you’re out of lemons, substitute red wine vinegar for the lemon juice.

This would be superb paired with Grilled Balsamic Lamb Chops (July 27, dinnerFeed).

Yield: 3 servings Time: 20 minutes Cost: apx. $6.50

Ingredients

1 1/2 cups bow tie (farfalle) pasta 1/3 cup extra virgin olive oil 1 tablespoon freshly squeezed lemon juice 1/3 fresh chopped mint 1 cup (4 ounces) crumbled feta 1 cup of cherry tomatoes, halved if desired 1/2 cup pitted kalamata olives, halved if desired 1/4 cup toasted pine nuts

Directions

1. Cook bow ties according to package directions. 2. Whisk together oil. vinegar, garlic and fresh mint. 3. Toss bow ties with dressing and add feta, tomatoes,olives and pine nuts. Toss again and season to taste with kosher salt and freshly ground pepper.