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.
Servings 6
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.