A refreshing Greek Pasta Salad featuring fresh vegetables, tangy feta cheese, all tossed together in a zesty homemade dressing. A great side for barbecues or picnics and a healthy option for lunch.
Ingredients
Scale:
8 oz rotini or penne pasta (whole wheat or gluten-free)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup feta cheese, crumbled
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
While the pasta cooks, rinse and chop the fresh vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Halve the Kalamata olives.
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, dried oregano, Dijon mustard, salt, and pepper until well combined.
Once the pasta is cooked, drain it and rinse under cold water. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese. Toss gently.
Pour the lemon dressing over the salad and toss everything gently to coat. Adjust seasoning with salt and pepper if necessary.
Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
