EASY GREEK PASTA SALAD

EASY GREEK PASTA SALAD

I love making pasta salads during the summer and this one is already a favorite! It’s light yet filling with the perfect balance of flavors and textures. Great for picnics, barbecues, potlucks, or outdoor parties!

This Greek pasta salad is quick and easy to pull together. Cook the pasta 1 or 2 minutes less than the package instructions, drain and rinse it under cold water then toss it with half tablespoon of extra virgin olive oil to keep it from sticking. While the pasta is cooking, chop up your vegetables, and prepare the vinaigrette. Add all the ingredients together in a bowl with your cooked pasta, add the vinaigrette, toss and finish with a sprinkle of oregano.

INGREDIENTS

• 225 grams (1/2 lb) dry pasta I used wholewheat fusilli
• 1/2 tablespoon extra virgin olive oil
• 150 grams (1 cup) grape or cherry tomatoes sliced into halves or quarters
• 1 medium cucumber sliced into coins
• 1 green bell pepper seeds and ribs removed, sliced
• 1/2 medium red onion thinly sliced
• 65 grams (1/3 cup) Kalamata olives
• 110 grams (4 ounces) feta cheese crumbled (I used fat-free)

FOR THE VINAIGRETTE:

• 3 1/2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 clove garlic minced

salt

YOU WILL ALSO NEED:

• 1 teaspoon dried oregano

INSTRUCTIONS

1. Cook the pasta in a pot of boiling salted water, drain and rinse under cold running water to stop the cooking process. Toss it with half tablespoon of extra virgin olive oil and set aside to cool.
2. Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, and salt.
3. In a large serving bowl, combine the pasta with the tomatoes, cucumber, green bell pepper, onion, olives, and feta cheese.
4. ..........
5. ....................

full recipe : aseasyasapplepie.com

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