Sunday, June 21, 2015

Greek Pasta Salad

As the weather is getting warmer I feel less and less like cooking big meals. I have always been a big fan of a big Greek salad!

This pasta Greek salad is a winner. You can make it well in advance which is always great.  It is cool and refreshing which makes for a perfect summer meal!

What you need,
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For the salad,
2 cups uncooked, rotini pasta or whatever you like
½ cup chopped cucumber
½ cup halved cherry tomatoes
¼ cup chopped red pepper (you could use green if you want)
¼ cup sliced red onion
¼ cup crumbled feta cheese
2 tbsp. chopped Kalamata olives

For the dressing,
¼ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 tsp. dried oregano
½ tsp. Dijon mustard
1 tsp. kosher salt
½ tsp. fresh cracked black pepper

Combine all the ingredients for the dressing into a small mason jar and shake it up really well. You can keep this dressing in the fridge for up to a week.

Cook your pasta as directed on the box. Drain the pasta and let it cool completely in the fridge.
In a large bowl add the pasta, cucumber, tomatoes, red pepper, onion, feta cheese and olives. Toss to combine. Spoon on the dressing until the salad is well coated. Let the pasta salad rest in the fridge for at least an hour to let the flavors combine.

This salad will stay good for a day or two in the fridge in an airtight container.

I really loved this salad. It is everything I love about a Greek salad plus pasta which is always a winner for me!

This salad makes a great lunch to take to work too, and I am always looking for a good work lunch!



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