Zesty Ashley Mac's Greek Pasta Salad
A vibrant mix of pasta and fresh vegetables, this Greek Pasta Salad is perfect for family dinners or potlucks, enhanced by a zesty dressing and optional feta cheese.
Ingredients
Pasta and Vegetables
- 8 oz 8 oz (about 2 cups) of pasta (rotini or penne work great) Use rotini or penne pasta.
- 1 cup 1 cup cherry tomatoes, halved
- 1 1 cucumber, diced
- 1 1 bell pepper, diced (any color)
- 1 small 1 small red onion, finely chopped
- 1 cup 1 cup Kalamata olives, pitted and sliced
- ¼ cup ¼ cup fresh parsley, chopped
Dressing
- ½ cup ½ cup olive oil
- ¼ cup ¼ cup lemon juice
- 2 cloves 2 cloves minced garlic
- 1 tsp 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Feta cheese (optional, use Halal-certified if available) Feel free to skip or substitute with dairy-free cheese.
Instructions
Preparation
- Start by boiling a large pot of water and adding the pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Adjust seasoning as needed.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, and parsley. Pour the dressing over the top and toss gently until everything is coated well.
- If using, crumble the feta cheese over the salad and give it another gentle toss.
- Transfer to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!
Notes
For best results, prepare the salad a few hours in advance or even the day before. Rinse pasta to avoid clumping and use lemon juice for that zesty punch. Store in an airtight container for 3-5 days.