One thing that I love about pasta salad or potato salad is that you can make enough for leftovers for the next day or two. When I made this pasta salad, I was afraid it was too much for my family. It turned out to be so delicious, that it all got devoured over the course of a few days. The recipe is super simple and is definitely one you will want to hang on to. It makes a great side dish for family meals and cookouts.
Greek Pasta Salad
Ingredients:
one 16-ounce box of pasta (Bow ties or rotini work well)
2 cups of diced English cucumber (skin on)
1 small orange bell pepper, diced
1 small red bell pepper, diced
1/2 of a small red onion finely chopped
1/2 pint of either cherry or grape tomatoes sliced in half
4 ounces crumbled or cubed Feta cheese
1/2 cup of kalamata olives sliced in half
dressing:
1/3 cup olive oil
3 tbsp red wine vinegar
2 tbsp kalamata olive brine
2 tbsp fresh lemon juice
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp Kosher salt
cracked black pepper (optional)
How to make it:
- Boil pasta in well-salted water according to package instructions. Test for desired doneness and drain. Rinse with cold water, and let it cool at least 10 minutes.
- Whisk together all of the dressing ingredients.
- In an extra-large bowl, toss pasta, chopped fruit/veggies, and dressing together.
- Add feta at the end.
Refrigerate and enjoy! Be sure to Pin this recipe for later.
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Thank you for stopping by today!
Shelly
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