The Greek Pasta Salad Recipe I thought was the best greek pasta salad I have tried so far. There was exactly the right amount of dressing. You must let it sit for at least 3 hours for the flavors to develop completely. I used grape tomatoes instead of cherry because they taste just fine after being in the fridge and added a smidge more feta cheese. Make sure you add salt and pepper to the dressing as well as the again to the salad after mixing. My husband and I thoroughly enjoyed this one.
Prep Time:20 Min, Cook Time: 10 Min, Ready In: 3 Hrs 30 Min, Serve: 8
Ingredients:
1 tablespoon lemon juice
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
1/4 cup red wine vinegar
2 cups penne pasta
2 cloves garlic, crushed
2 teaspoons dried oregano
2/3 cup extra-virgin olive oil
salt and pepper to taste
10 cherry tomatoes, halved
Method:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil.
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl.
Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
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| Greek Pasta Salad Recipe |
