Greek Pasta Salad
It’s officially Summer! And you know what that means, right? Vine ripe tomatoes and cucumbers filling the gardens and farmer’s markets along with fresh herbs. And cold summer salads, one of my favorite things to eat. I love a traditional Greek Salad with briny olives, sweet tomatoes and earthy feta and combining those flavors with some pasta makes it a treat good enough to bring to a summer picnic and hearty enough for a Meatless Monday meal. The salad would also be a delicious accompaniment to grilled chicken, lamb kabobs or grilled fish.
This recipe could not be easier. If you can’t find tiny grape tomatoes or Sweet 100′s just dice up the sweetest tomatoes you can find. Fresh oregano is delicious, but dried will also work in a pinch.
Give it a try and let me know what you think!
- 8 oz short piece pasta, cooked
- 6 oz grape tomatoes
- 6 oz cucumber, cubed
- 1/3 cup diced red onion
- 2 oz kalamata olives, pitted and cut in half
- 1 1/2 tablespoons fresh oregano, chopped
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil plus 1 teaspoon.
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 oz feta cheese, crumbled
- Cook the pasta until tender, drain, toss with a teaspoon of olive oil so that the pasta does not stick together and allow it to cool in a large bowl.
- Cut the cucumbers into cubes, and dice the red onion. Make sure the kalamata olives are pitted and cut in half.
- In a small bowl whisk together the red wine vinegar, olive oil, salt and pepper.
- In the large bowl with the pasta, mix in the grape tomatoes, diced cucumber, diced onion and fresh oregano. Mix in the vinaigrette and then fold in the feta cheese.