Easy Greek Pasta Salad
Easy Greek Pasta Salad
Ingredients
- •8 oz rotini pasta
- •1 large English cucumber, diced
- •1.5 cup cherry tomatoes, halved
- •0.5 red onion, thinly sliced
- •1 green bell pepper, diced
- •0.5 cup Kalamata olives, pitted and halved
- •0.75 cup feta cheese, crumbled
- •0.5 cup extra virgin olive oil
- •0.25 cup red wine vinegar
- •2 tablespoon fresh lemon juice
- •2 garlic cloves, minced
- •1.5 teaspoon dried oregano
- •0.75 teaspoon kosher salt
- •0.25 teaspoon black pepper, freshly ground
- •2 tablespoon fresh parsley, chopped
Instructions
- 1.
Cook the rotini pasta according to package directions in salted water until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
- 2.
While the pasta cooks, prepare the vegetables. Dice the English cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the green bell pepper. Halve the pitted Kalamata olives.
- 3.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, kosher salt, and black pepper until well combined. This is your Greek dressing.
- 4.
In a large mixing bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, sliced red onion, diced green bell pepper, halved Kalamata olives, and crumbled feta cheese.
- 5.
Pour the prepared Greek dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
- 6.
Stir in the fresh chopped parsley. For best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes, or preferably 2-3 hours, to allow the flavors to meld. Toss again before serving.
Tips
- 💡Do not overcook the pasta; it should be al dente as it will absorb some of the dressing and soften further.
- 💡Rinsing the pasta with cold water immediately after draining prevents it from sticking together and helps cool it down quickly for the salad.
- 💡For an extra layer of flavor, marinate the red onion slices in a tablespoon of the red wine vinegar for 10-15 minutes before adding them to the salad.
- 💡This salad is excellent for meal prep; make a larger batch and enjoy it throughout the week. It tastes even better the next day!
- 💡Feel free to add grilled chicken or chickpeas for a more protein-rich main course.
Recipe from TheCookbook.ai
Created by Basil Roux