Greek Pasta Salad
Greek Pasta Salad is loaded with flavor. Pasta, cucumber, tomatoes, onion, feta and olives are tossed in a Greek vinaigrette.
Ingredients
- 8 ounces short pasta, (I used ditalini but you can use orzo, elbow, or farfalle)
- 1 cup English cucumber, halved and sliced, (I like to slightly peel mine and leave some skin on for color)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red onion
- 1/2 cup sliced Kalamata olives
- 4 ounces feta, crumbled, (more for serving)
- 1/4 cup Italian parsley, finely chopped
DRESSING:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- salt and pepper to taste, (I use about 1 teaspoon kosher salt and 1/2 teaspoon pepper)
Instructions
- Cook pasta according to package directions in salted water. Drain and cool.
- In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together.
- For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving. Then I pour the remaining dressing right before serving. The pasta soaks up the dressing. Add more feta when serving if desired.