Ah… Greek Food! Such wonderful flavours in this Pasta Salad! Close you eyes while tasting it and pretend you’re at an outdoor cafe on a Greek Island. Try serving it with lamb, chicken or beef souvlaki, how can you go wrong!
2 cups short pasta (such as macaroni, medium shells penne or other tubular shapes)
1 Tbsp. EVO
1/3 cup diced red bell pepper
¼ cup chopped green onions
¼ cup quartered Kalamata olives
1 cup halved cherry tomatoes
1/2 coarsely chopped English cucumber
Make the Dressing:
¼ cup feta cheese (Dodonis is my favourite, not too salty and really tasty)
3 Tbsp. white wine vinegar
2 Tbsp. minced fresh flat-leaf parsley
1 clove garlic, minced
1 ½ tsp. minced fresh oregano, or ½ tsp. dried oregano
¼ tsp. sea salt, or to taste
¼ tsp. freshly ground black pepper
1/3 cup EVO
(Opt.) For serving line a shallow serving bowl with romaine lettuce leaves before placing salad in bowl.
Bring a large pot of water to a boil. Add 1 Tbsp. salt. Add the pasta and cook until al dente, tender but firm. Drain; rinse under cold water until cool; drain well. In a large bowl add the pasta and toss with 1 Tbsp. EVO. Add the red pepper, onions and olives.
In a small bowl, mash feta with vinegar; blend in parsley, garlic, oregano, salt and pepper. Whisk in 1/3 cup of EVO. Before serving, add the tomatoes and cucumbers; drizzle dressing over salad, toss together. Taste and adjust seasonings if necessary.
