Wednesday, March 16, 2016

Greek Pasta Salad

Full of flavor, this Greek Pasta Salad is perfect for lunches or to feed a crowd!

This pasta salad is not short on flavor or variety of ingredients. This is a delicious salad for summer when our gardens are overflowing with vegetables. Use what you love and what you have on hand!

Greek Pasta Salad
  • 1 pound short grain pasta (I used Mezzi Rigatoni)
  • 1 large cucumber, peeled, seeded, and cubed
  • 1 cup halved cherry tomatoes
  • 1 small red onion, diced
  • 5 to 8 artichoke hearts, halved
  • 1/2 cup pitted olives
  • 1 (4 oz) block feta, crumbled
  • salt & pepper, to taste
  • Greek Salad Dressing (recipe below)
Greek Salad Dressing
  • 3/4 to 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon dried whole oregano (dried italian seasoning can be substituted if needed)
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon lemon zest
  • sweetener, to taste (I use 1 to 2 drops of stevia)
  • salt & pepper, to taste
Cook pasta according to package directions for al dente. Drain and set aside. 

In a large bowl, whisk together all dressing ingredients. 

Add vegetables and toss to coat. 

Finally, add feta and cooked, drained pasta. Toss to combine and coat in dressing. 

Season with salt and pepper if needed and enjoy!

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