Greek Pasta Salad Flavors (Print Version)
# Ingredients:
→ Base
01 -
8 oz short cut pasta, such as rotini or penne
→ Vegetables
02 -
1/2 English cucumber, sliced
03 -
1 cup grape tomatoes, halved
04 -
1/2 cup finely chopped red onion
05 -
1/2 cup sliced Kalamata olives
06 -
1/4 cup chopped parsley
07 -
1/2 cup bell peppers, diced (optional)
08 -
1/4 cup artichoke hearts, chopped (optional)
09 -
1/4 cup sun-dried tomatoes (optional)
→ Cheese
10 -
1/2 cup Feta cheese, crumbled
→ Protein Additions (optional)
11 -
1/2 cup grilled chicken or shrimp (optional)
→ Seasoning
12 -
1/4 tsp red pepper flakes (optional)
→ Dressing
13 -
Olive oil
14 -
Lemon juice
15 -
Grated garlic
16 -
Dried oregano
17 -
Salt
18 -
Black pepper
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente. Drain and rinse under cold water.
02 -
Slice the cucumber, halve the grape tomatoes, and finely chop the red onion.
03 -
In a jar, combine olive oil, lemon juice, grated garlic, dried oregano, salt, and black pepper. Shake well until emulsified.
04 -
In a large bowl, mix the cooled pasta, chopped vegetables, Kalamata olives, parsley, and Feta cheese. Drizzle with half the dressing and toss gently.
05 -
Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.
# Notes:
01 -
Timing is key for perfectly cooked al dente pasta.
02 -
Chill the salad for at least 30 minutes to enhance flavor.
03 -
Use the freshest ingredients for the best results.