Description
This Greek Pasta Salad is easy to make and great for lunch or dinner!
Ingredients
Scale
- 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.