Greek Pasta Salad
A vibrant and flavorful Greek pasta salad, perfect for potlucks and gatherings. Bursting with fresh ingredients and a tangy dressing, this dish is a delightful way to enjoy a healthy meal.
Ingredients
Pasta and Dressing
- 8 ounces Pasta (any short variety like penne or fusilli) Cook according to package instructions
- 1/4 cup Extra virgin olive oil Use high-quality for best flavor
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Black pepper Adjust to taste
Vegetables and Cheese
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1/2 medium Red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 4 ounces Feta cheese, crumbled Omit for vegan version
- 1/4 cup Fresh parsley, chopped Can substitute with dill or mint
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, salt, and pepper to create your dressing.
- Pour the dressing over the pasta and mix well.
- Gently fold in the crumbled feta cheese and fresh parsley.
- Taste and adjust seasoning if necessary before serving.
Notes
Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Store leftovers in an airtight container in the refrigerator for 3-4 days.