greek pasta salad
This refreshing Greek Pasta Salad is a vibrant dish perfect for summer picnics or as a light meal. Packed with colorful veggies, flavorful feta cheese, and olives, it’s a healthy and satisfying option that's easy to prepare.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 cutting board
Ingredients
- 2 cups uncooked pasta Such as penne or fusilli.
- 1 cup cherry tomatoes Halved.
- 1 unit cucumber Diced.
- 1/2 cup red onion Finely chopped.
- 1/2 cup Kalamata olives Pitted and sliced.
- 1/2 cup feta cheese Crumble.
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste unit salt
- to taste unit pepper
- optional unit fresh parsley For garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
- Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature. Garnish with fresh parsley if desired.
- Feel free to add other vegetables like bell peppers or spinach for extra flavor and nutrition.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- If you want to make it heartier, consider adding grilled chicken or chickpeas.
Notes
Feel free to add other vegetables like bell peppers or spinach for extra flavor and nutrition.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
If you want to make it heartier, consider adding grilled chicken or chickpeas.