Pasta Salad Greek Style

Greek Style Pasta Salad

Ah… Greek Food!   Such wonderful flavours in this Pasta Salad! Close you eyes while tasting it and pretend you’re at an outdoor cafe on a Greek Island. Try serving it with lamb, chicken or beef souvlaki, how can you go wrong!

2 cups short pasta (such as macaroni, medium shells penne or other tubular shapes)
1 Tbsp. EVO
1/3 cup diced red bell pepper
¼ cup chopped green onions
¼ cup quartered Kalamata olives
1 cup halved cherry tomatoes
1/2 coarsely chopped English cucumber

Make the Dressing:

¼ cup feta cheese (Dodonis is my favourite, not too salty and really tasty)
3 Tbsp. white wine vinegar
2 Tbsp. minced fresh flat-leaf parsley
1 clove garlic, minced
1 ½ tsp. minced fresh oregano, or ½ tsp. dried oregano
¼ tsp. sea salt, or to taste
¼ tsp. freshly ground black pepper
1/3 cup EVO

(Opt.) For serving line a shallow serving bowl with romaine lettuce leaves before placing salad in bowl.

Bring a large pot of water to a boil. Add 1 Tbsp. salt. Add the pasta and cook until al dente, tender but firm. Drain; rinse under cold water until cool; drain well. In a large bowl add the pasta and toss with 1 Tbsp. EVO. Add the red pepper, onions and olives.

In a small bowl, mash feta with vinegar; blend in parsley, garlic, oregano, salt and pepper. Whisk in 1/3 cup of EVO. Before serving, add the tomatoes and cucumbers; drizzle dressing over salad,  toss together. Taste and adjust seasonings if necessary.

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