Greek pasta salad
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Boil the pasta – Cook the pasta 1 minute less than package instructions, drain and rinse under cold water, then toss it with a little oil to prevent sticking.This easy pasta salad recipe is quick and easy to pull together. Whip up a batch and store it in a covered glass jar in the fridge, it will last for up to one week.
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Plus, it’s easy to whisk together and tastes better than anything you can buy at the store. While you could use a bottled Greek vinaigrette, this homemade dressing gives the salad a bright, zingy flavor. The dressing is a simple mix of olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Red onion: to tame the bite of raw onions, soak them in a bowl of cold or ice water for 10 minutes, drain, and use them in your recipe.If you buy a block of feta cheese, cut it into 1/2-inch cubes. Feta cheese – It’s sold by the block or in crumbles.Green bell pepper – Green bell peppers are traditional in Greek salad, but you can use red, yellow or orange if that is all you have on hand.You can substitute Kalamata olives with black olives. Olives – I like to buy pitted Kalamata olives and leave them whole.Cucumber – Persian cucumbers are perfect for this recipe because they are thin-skinned (no need to peel them), and have minimal seeds.Quarter large tomatoes or halve smaller ones. Tomatoes – I love the sweetness and juiciness of ripe cherry tomatoes or grape tomatoes.I recommend penne, ziti, small shells, casarecce, orecchiette, or farfalle. Pasta – I used fusilli but you can make this with just about any short-shaped pasta.You may already have most of the ingredients on hand. For this recipe you will need: If you love my Mediterranean Pasta Salad or Summer Pesto Pasta Salad, I think you’ll love this one, too. I love making pasta salads during the summer, and this one is already a favorite! It’s light yet filling with the perfect balance of flavors and textures. A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crispy cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives, all tossed with a homemade vinaigrette. Enjoy this as a side for dinner and save leftovers for lunch, or serve it up at your next summer party! Greek pasta salad recipe