Greek Pasta Salad
No matter where you happen to be dining, this Greek pasta salad will transport you to a sun drenched coast overlooking the sparkling Aegean Sea. It is positively bursting with fresh Mediterranean flavors! Plus it's quick, easy, and healthy to boot.
Servings 8 servings
Ingredients
Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic peeled and grated
Salad
- 1 pound pasta (a short variety...i.e. penne, gemelli, cavatappi, fusilli, etc.)
- 2 pints cherry tomatoes halved or quartered
- 1 medium English cucumber (or a few small Persian ones) chopped into small pieces
- ½ cup kalamata olives (pitted) roughly chopped
- ½ cup fresh dill chopped
- ½ cup fresh flat leaf parsley chopped
- 6 ounces fresh feta cheese cut into small cubes
Instructions
- In a small bowl, whisk together all of the dressing ingredients except for the olive oil. Then slowly pour in the olive oil, whisking all the while. Set the dressing aside.
- Cook the pasta al dente, according to package instructions, and then drain.
- Immediately transfer the pasta to a large bowl. While the pasta is still hot, pour over the dressing, tossing well to coat. Then allow the pasta to sit, stirring occasionally, about 20 minutes or until most of the dressing has been absorbed and the pasta has cooled down.
- In the meantime, prepare the cherry tomatoes, cucumber, Kalamata olives, dill, parsley, and feta cheese.
- Once the pasta has cooled down, add the cherry tomatoes, cucumber, Kalamata olives, dill, parsley, and feta cheese. Gently toss everything together until all of the additions are evenly distributed throughout the pasta.