Greek Pasta Salad
This Greek pasta salad recipe is a go-to for cookouts, picnics, and easy lunches all summer long. It’s loaded with feta, olives, fresh herbs, and a zippy lemon-oregano dressing!
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Yield
- 10
Ingredients 16
- 1 pound bowtie pasta (farfalle)
- 1/2 English cucumber, thinly sliced into half moons (2 cups)
- 1 pint cherry tomatoes, sliced in half
- 1 red bell pepper, diced
- 1 large shallot, thinly sliced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 3 tablespoons lemon juice, plus zest of 1 lemon
- 2 tablespoons red wine vinegar
- 1 garlic clove, grated (or ½ teaspoon garlic powder)
- 1 teaspoon each dried oregano and dried dill
- 1 teaspoon kosher salt
- ¼ cup olive oil
- ¾ cup Kalamata olives, sliced in half (optional)
- 1 cup feta cheese crumbles
- Fresh ground black pepper, to taste
Method 4
- 01
Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
- 02
Meanwhile, slice the cucumber and tomatoes, dice the bell pepper and thinly slice the shallot. Chop the fresh herbs.
- 03
In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, oregano, dill, and kosher salt . Then whisk in the olive oil.
- 04
Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the olives, feta cheese and fresh ground black pepper and stir to combine. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
Provenance
- recipe-clones/acouplecooks-data
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