Greek Pasta Salad (Print Version)
# Ingredients:
→ Pasta Mix
01 -
1/2 cup crumbled feta cheese
02 -
1/2 English cucumber, diced small
03 -
1 pint cherry tomatoes, cut in half
04 -
3/4 cup marinated artichoke hearts, chopped up
05 -
2 cups dry mini pasta (small shells, ditalini, or cavatelli)
06 -
1/3 cup black olives, sliced
07 -
1/2 cup red onion, finely minced
08 -
2-3 tablespoons freshly chopped parsley or dill
→ Feta Dressing
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried oregano
11 -
1/4 teaspoon kosher salt
12 -
3 tablespoons crumbled feta
13 -
1/3 cup olive oil (extra-virgin)
14 -
1 teaspoon honey
15 -
3/4 teaspoon black pepper, freshly cracked
16 -
1 fresh garlic clove
# Instructions:
01 -
Boil your pasta in salty water until it's just soft enough to eat. Drain, cool it with cold water, and pop it into a big bowl.
02 -
Toss all the dressing ingredients into a blender and blend till smooth. No blender? Try whisking them all together with grated garlic and crumbled feta.
03 -
Dump the rest of the ingredients into the pasta. Drizzle the dressing over the top and gently toss to mix. Sprinkle more herbs on top, if you like.
# Notes:
01 -
Prepped salad lasts up to 3 days easily
02 -
Stays fresh in the fridge for 5 days
03 -
Add extra olive oil if pasta gets stiff after chilling