Greek Pasta Salad (Print Version)
# Ingredients:
→ Dressing
01 -
2/3 cup olive oil
02 -
1/4 cup red wine vinegar
03 -
1/4 cup fresh lemon juice
04 -
Zest of 4 lemons
05 -
2 teaspoons Dijon mustard
06 -
4 cloves garlic, minced
07 -
3/4 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon sugar
10 -
1 1/2 teaspoons dried oregano
→ Salad
11 -
16 ounces cellentani or mini penne pasta
12 -
1 English cucumber, cut into 1/2-inch chunks
13 -
11-ounce container grape tomatoes, halved
14 -
1/2 cup red onion, minced
15 -
1 cup green onions, white and green parts sliced
16 -
1 cup Kalamata olives
17 -
1 cup dill, chopped
18 -
1 red pepper, diced
19 -
12 ounces feta cheese, cubed or crumbled
# Instructions:
01 -
Add all dressing ingredients to a small jar with a tight lid. Shake vigorously to combine. Alternatively, whisk all ingredients except olive oil in a bowl, then gradually whisk in olive oil in a stream.
02 -
Cook pasta just to al dente following package instructions. Drain well. While the pasta is still warm, toss in a large salad bowl with dressing until evenly coated. Let it come to room temperature.
03 -
Add the remaining salad ingredients, except feta, to the bowl and toss to combine. Gently fold in the feta. Cover with plastic wrap and refrigerate for 4 hours.
04 -
Toss the salad before serving. Adjust seasoning as needed and add olive oil if the dressing has been absorbed. Serve and enjoy.
# Notes:
01 -
Refrigerating the salad allows the flavors to meld together.