I love Pinterest! It offers so many great ideas and inspiration for cooking, projects, style, traveling. There is something so fun about seeing a lot of beautiful things on one page and getting to save them in your own little space to use later. It’s like a virtual scrapbook of fun. Love it. Salads, being one of my favorite things to eat, is an addictive thing to “pin.” Check out all of these good looking salads … anyways, enough about that. My point is that I have seen a lot of pasta salads floating around the Pinterest world and realized I haven’t made my Greek pasta salad in some time. I love it because it is full of veggies and it’s something I can bring to work for lunch or have as a side to a meal.
I know summer has pretty much come to an end and we are more focused on pumpkin and squash than pasta salads..but OH WELL! I actually love pasta salads year round, especially a Greek inspired pasta salad.
Look at all of these veggies & olives..
I can also get my son to eat this pasta salad because he loves the colored curly pasta!
Yields 4-5 servings
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon oregano
1 teaspoon dried basil
Salt and black pepper to taste
3 cups pasta (I used tri-colored rotini, fortified with spinach and tomato)
½ English cucumber, chopped
½ red pepper, chopped
½ small red onion, chopped
¾ cup kalamata olives, sliced
¾ cup crumbled feta cheese
1 cup cherry tomatoes, sliced in half
- Bring a pot of water to a boil and cook pasta until al dente.
- In a small bowl whisk together olive oil, oregano, basil and lemon juice. Add salt and pepper to taste.
- In a large bowl, combine cooked pasta, onion, tomatoes, cucumber, red pepper, olives, feta cheese.
- Toss the pasta salad with half of the dressing, mixing well. Cover the bowl and chill overnight.
- Before serving the salad toss the remaining half of the dressing over the pasta salad.
- If you are serving the salad right away you can rinse the pasta off with cold water to cool it down then mix it with the vegetables, cheese and olives and all of the dressing.
- Peperocinis would be a great addition in this recipe (I just didn’t have any on hand) as well as grilled chicken or roasted red peppers.
- I used cherry tomatoes but you can also use grape tomatoes.
- Pasta salads are very customizable, which is why they are so great. If there is something you don’t like take it out. If there is something you want, add it in. There are no rules!!
Loaded Pasta Salad: Dashing Dish
Greek Quinoa Salad: Two Peas and Their Pod
Lemon Orzo Salad with Asparagus and Tomatoes: A Big Mouthful