Jun 3, 2013

Greek Pasta Salad

I'm such a sucker for pasta salad, especially in the warmer months.  I love that I can make it for lunch one day and then enjoy it for several days after - usually it just gets better and better on those subsequent days, too.
This pasta salad is particularly light and extremely flavorful.  Packed with tomatoes, cucumbers, olives, herbs and a light dressing?  Definitely a perfect lunch.  (Also great for a BBQ or with grilled chicken for an easy dinner.)

Greek Pasta Salad
Printable Version

12 oz. dried pasta shapes
1 pint cherry tomatoes, halved
1 cucumber, cut lengthwise, seeded and thinly sliced
3 green onions, thinly sliced
⅓ cup pitted kalamata olives, halved
¼ cup olive oil
juice and zest from 1 lemon
1 tbsp. chopped fresh basil
2 tbsp. minced fresh parsley
½ tsp. dried oregano
1 clove garlic, minced or pressed
Kosher salt and freshly ground black pepper, to taste
Feta cheese, for topping

1. Bring a large pot of salted water to a boil and cook pasta to package directions. Drain and rinse well, cool to room temperature. Transfer pasta to a large bowl and add tomatoes, cucumber, green onions, and olives. Toss to combine.
2. In a glass measuring cup whisk together olive oil, lemon juice and zest, basil, parsley, oregano, and garlic. Season to taste with salt and pepper.
3. Pour dressing over salad and toss to combine well. Season with additional salt and pepper if necessary. Top with crumbled feta cheese.

slightly adapted from Publix Family Style magazine April/May 2013


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Coleen said...

This looks delicious! My family *always* has "Italian" pasta salad (pasta, cubed cheese, pepperoni bits and Italian dressing); going Greek would be a nice change.

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