Greek Pasta Salad
A hearty and delicious pasta salad with all the Greek flavors that you love. Add Grilled chicken if you wish, or serve on the side of Greek Chicken or on a buffet with Mediterranean Bowls.
Equipment
- 1 Large Salad Bowl
Ingredients
- 16 oz. salad pasta we prefer Trottole
- ¼ cup red onion, chopped
- 1 yellow bell pepper, chopped
- 1 English cucumber, partially peeled and chopped
- 1½ cups grape tomatoes, halved or quartered
- 1 cup Kalamata olives whole, halved or sliced - your choice
- 1½ cups Feta cheese, crumbled
Dressing
- ½ cup olive oil
- 1 lemon, juiced about 2-3 TBSP
- 1 TBSP honey
- 1 clove garlic, mince about 1 TBSP
- 1 TBSP fresh basil
- salt & pepper to taste
- 2 cups Greek grilled chicken optional
Instructions
- Cook the pasta according to the package. Test a piece before draining, to make sure it is fully cooked and not too chewy.
- Prep all you veggies so they are ready to add. Peel, chop and dice.
- In a two-cup measuring glass, or small mixing bowl, measure out all the dressing ingredients, then whisk together.
- Test a piece of the pasta to make sure it is fully cooked. Drain your pasta and rinse it well with cold water to stop the cooking process. Pour the cooled pasta into a large salad bowl.
- Add all the prepped vegetables, including the olives. Toss and stir well. Add the Feta cheese and pour the dressing over top. Stir from the bottom, and lift over the top again and again till the dressing is well distributed.
- Salt and pepper to taste. Add chicken if you wish. Store tightly covered in the refrigerator for up to 3-4 days.