Greek Pasta Salad
A quick and flavorful pasta salad loaded with cucumbers, tomatoes, feta cheese, olives, and Mediterranean-inspired ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiled
- Cuisine: Greek / Mediterranean
- Diet: Vegetarian
Ingredients
Dressing
1/4 cup extra virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp honey
1 tsp dried oregano
3/4 tsp salt
2 twists black pepper
Salad
8 oz short pasta (casarecce, fusilli, penne, or orzo)
1 can (15 oz) chickpeas, drained and rinsed (optional)
1 small cucumber, diced
1½ cups cherry tomatoes, halved
1/2 green bell pepper, diced
1/2 cup kalamata olives, halved if large
1/2 small red onion, thinly sliced
1 cup feta cheese, crumbled
3 tbsp fresh parsley or dill, chopped
Instructions
Make the Dressing
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, oregano, salt, and black pepper.
Add the chickpeas to the dressing and let them marinate while preparing the remaining ingredients.
Cook the Pasta
Bring a pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process.
Prepare the Vegetables
Dice the cucumber and bell pepper, halve the cherry tomatoes and olives, thinly slice the red onion, and chop the parsley or dill.
Add the vegetables and feta cheese to the bowl with the chickpeas and dressing.
Add the cooled pasta and toss everything together until evenly coated.
Serve immediately or chill before serving for even better flavor.
Notes
Rinsing the pasta keeps it from overcooking and helps cool it quickly.
Add grilled chicken for extra protein.
Best served chilled after the flavors have had time to meld.
Store leftovers in the refrigerator for up to 3 days.
Find it online: https://allrecipesmade.com/greek-pasta-salad/
