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The Mediterranean diet is popular for a number of reasons, but for me, it’s the fact that when I think Greek, I think fresh! The frequent use of ingredients like cucumbers and olives keeps their meals feeling light (and delicious!) This Pasta Salad recipe is no exception. It’s perfect for those moments when you’re craving something that’s not only simple and easy to make, but feels like Summer itself. Give this recipe a try the next time you’ve got a hankering for some fresh Mediterranean eats!
Greek Pasta Salad:
- 1 16 oz box Pasta of your choice
- cherry tomatoes, cut in half
- 1 3oz can sliced olives
- 2 persimmon cucumbers chopped
- 1/2 cup feta cheese
- 1/4 cup fresh cilantro or fresh parsley
Dressing:
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- pepper, to taste
Start by cooking your pasta as directed. When pasta is cooked, splash with olive oil to prevent the pasta from sticking together and allow it to cool.
In a medium bowl, mix together all dressing ingredients and whisk until combined.
Chop your cucumbers, tomatoes, and olives into halves or quarters. Add to large bowl with feta and cilantro. Add cooled pasta and toss. Drizzle on your dressing and toss again.
Refrigerate for at least 1 hour, Serve and Enjoy. Pasta will keep in refrigerator for up to 4 days.
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Greek Pasta Salad
Description
This Greek Pasta Salad is easy to make and great for lunch or dinner!
Ingredients
- 1 16 oz box Pasta of your choice
- cherry tomatoes, cut in half
- 1 3oz can sliced olives
- 2 persimmon cucumbers chopped
- 1/2 cup feta cheese
- 1/4 cup fresh cilantro or fresh parsley
Dressing:
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- pepper, to taste
Instructions
- Start by cooking your pasta as directed
- When pasta is cooked, splash with olive oil to prevent the pasta from sticking together
- Allow pasta to cool
- In a medium bowl, mix together all dressing ingredients and whisk until combined
- Chop your cucumbers, tomatoes, and olives into halves or quarters
- Add to large bowl with feta and cilantro
- Add cooled pasta and toss
- Drizzle on your dressing and toss again
- Refrigerate for at least 1 hour
Notes
Pasta will keep in refrigerator for up to 4 days.
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