Greek Pasta Salad
Ingredients
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp kosher salt
- 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free
- 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
- 1/3 cup red onion, diced
- 3 cups (from 1 large) English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 cup feta cheese, cubed
- fresh oregano, optional garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
- Drain and rinse under cold water, drain.
- Meanwhile, In a large bowl, combine the dressing ingredients.
- Add the olives, red onion and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.
Notes
Variations
- Swap the pasta for spinach tortellini to make it a Greek Tortellini Salad
- Cut the veggies small and use orzo in place of the pasta to make a Greek Orzo Pasta Salad
- Make it a meal and add grilled chicken to make it a Greek Chicken Pasta Salad