Summer vacation is finally here! And for many of us, that means loading up the SUV, or hopping on a plane, and heading off for some fun in the sun! But what if I told you it is possible to take a little trip abroad...and never leave Indiana? Well, it is...and The Children's Museum of Indianapolis is our ticket!
Coming Saturday June 15th, you will be able to board a plane right in the middle of the museum and fly away to Greece! On your trip you can learn about the culture through art, food, music, dance, architecture and so much more! Enjoy some authentic Greek dishes in a traditional taverna, fill bottles with olive oil, cast nets to catch fish for local markets, visit an authentic Athens house, and even learn to speak the language!
Have little animal lovers in your house? They can help save the sea turtles too, care for some rescued loggerheads, and even get the chance to feed them! (My 2 year old is going to FLIP for this!)
In Take Me There: Greece the museum is giving us the change to visit one of the most culturally rich countries in the world, right from the middle of Indianapolis! And we don't even need to pack a suitcase!
To celebrate the opening of this fantastic exhibit, my friends at TCM asked if I could come up with a Greek inspired dish! Well, of course! We love Greek food, and since backyard barbecue season is officially upon us, it was the perfect opportunity to put a little Greek flare in a cookout classic...pasta salad!
This comes together in about the time the pasta cooks, and can hang out in the fridge until your guests arrive! If you've ever had a gyro, the sauce is similar to tzatziki...which for me, I could drink with a straw!
I am so excited to visit Greece just by going to one of our favorite day trip spots! My boys will love learning about all things Greek, and I love the fact I can come home and sleep in my own bed when the day is done!
Be sure to check out all things Children's Museum on Facebook, Twitter and Instagram. And come June 15th, get ready to say OPA!
Greek Pasta Salad
1 lb. rotini pasta
1 c. halved grape tomatoes
1 c. halved kalamata olives
1 English cucumber, chopped
1 c. plain Greek yogurt
1/2 c. mayo
1/2 c. crumbed feta cheese
1/4 tsp. garlic powder
2 TBS red wine vinegar
3 TBS lemon juice
1 tsp. dill weed
1/2 tsp. dried oregano
Salt and Pepper to taste
Cook pasta to package directions. While it cooks, combine tomatoes, olives and cucumber in a large bowl. In a medium bowl whisk together yogurt, mayo, lemon juice, vinegar, garlic powder, dill weed, oregano, salt and pepper. Add cheese. Stir well. When pasta is cooked, rinse with cold water and drain well. Add to veggies and stir. Pour dressing over. Stir well. Chill until ready to serve, at least an hour. Sprinkle with extra dill weed before serving.
Cook pasta to package directions. While it cooks, combine tomatoes, olives and cucumber in a large bowl. In a medium bowl whisk together yogurt, mayo, lemon juice, vinegar, garlic powder, dill weed, oregano, salt and pepper. Add cheese. Stir well. When pasta is cooked, rinse with cold water and drain well. Add to veggies and stir. Pour dressing over. Stir well. Chill until ready to serve, at least an hour. Sprinkle with extra dill weed before serving.
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