Greek Pasta Salad
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
Servings: 16
Ingredients
Dressing:
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- ⅓ cup olive oil
- ½ tsp garlic powder
- 1 tsp oregano
- ½ tsp kosher salt
Salad:
- 16 oz pasta rotini, cavatappi or bow ties, wheat or gluten-free
- ½ cup halved pitted kalamata olives plus 2 tablespoons brine
- ⅓ cup red onion diced
- 3 cups from 1 large English cucumber, diced
- 1 pint cherry tomatoes halved
- 1 orange bell pepper diced
- ½ cup feta cheese cubed or crumbled
- 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.