Greek Pasta Salad
All the flavors of classic Greek salad in a picnic-ready pasta salad that's easy to make ahead and pack up for your next backyard party.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2018__07__Greek-Pasta-Salad-LEAD-HORIZONTAL-f7b54d91af524828b2f0e05de662c9fd.jpg)
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1/3 cup fresh squeezed lemon juice (from 2 to 3 lemons)
- 1 tbsp lemon zest
- 2 clove garlic, finely chopped
- 2 tbsp finely chopped parsley
- 1/2 cup extra virgin olive oil
- 1/2 tsp fresh oregano (optional)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb rotini pasta, or other pasta shape of your choice
- 1/2 small red onion, quartered and thinly sliced
- 1 red pepper, finely diced
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta
- 1 cucumber, quartered and sliced
- 1/4 cup parsley, roughly chopped
- Salt and pepper to taste
Instructions
- 1
Bring a large pot of heavily salted water to a boil. Add the pasta and cook pasta until al dente. Immediately rinse in cold water until the pasta is cool to the touch.
- 2
Soak the slices of onion in cold water with a pinch of salt. After 10 minutes, drain the water from the onions.
- 3
In a small lidded jar, shake all the dressing ingredients together. Taste and add more seasonings to taste.
- 4
In a large bowl, mix together the cooled pasta, drained red onion, peppers, tomatoes, olives, feta, cucumber, and parsley. Toss gently with 1/4 cup of the lemon olive oil dressing and mix. Add more dressing, in small increments, as needed. You may not use all of the dressing, but it stores well in the fridge for about a week. Season with salt, pepper to taste. Did you love the recipe? Give us some stars and leave a comment below!