Summer Food Ideas – What Jessica Baked Next

Greek pasta salad that’s perfect for summer BBQs, picnics and a lunch to take along with you to work! Choose your favourite pasta, add chopped cucumber, tomatoes, red onion, olives and crumbled feta cheese. Stir together with a simple dressing made from minced garlic, olive oil, lemon juice, oregano and seasoning.

This pasta salad combines all my favourite Greek flavours into a tasty pasta salad perfect for summer. I love making this pasta recipe ready to take out for picnics or to serve as a side dish at a BBQ.

The best thing about this recipe is you can make it the night before and leave it in the fridge ready for the next day’s lunch or dinner. Each bowlful of this divine pasta salad is packed full of fresh sweet cherry tomatoes, tangy red onion, refreshing cucumber and salty crumbled feta. Serve alongside lemon chicken, souvlaki or some fried halloumi cheese for an amazing Greek feast!

Greek Pasta Salad

Greek pasta salad that's perfect for summer BBQs, picnics and a lunch to take along with you to work! Choose your favourite pasta, add chopped cucumber, tomatoes, red onion, olives and crumbled feta cheese. Stir together with a simple dressing made from minced garlic, olive oil, lemon juice, oregano and seasoning.

Prep Time 20

Cook Time 5

Total Time 25

Servings 6

Author What Jessica Baked Next

Ingredients

500 g tortelloni pasta or any pasta shape of your choice I use spinach and ricotta
1/2 large cucumber chopped into small pieces
225 g tomatoes chopped into small chunks - if using cherry tomatoes, just half
1 small red onion finely diced
70 g kalamata or black olives halved
150 g feta cheese crumbled

Pasta Dressing:

80 ml extra virgin olive oil
1/2 large lemon juice only
1 clove of garlic finely minced (optional)
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Cook your chosen pasta shape according to the packet instructions. Once cooked, drain and cool with cold running water. Drain again before setting aside.
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, and salt and pepper. Add the chopped cucumber, tomato, red onion, olives and the cooked pasta. Crumble in the feta and stir through to combine. Taste and adjust seasoning if needed.
This pasta is best served chilled, the longer time it can sit the better the flavour. The pasta will keep in the fridge for up to 3 days.