Greek Pasta Salad

by Sheryl

Prep: 20 mins | Cook: 10 mins | Additional: 3 hrs | Total: 3 hrs 30 mins | Servings: 8

A bowl of colours, great flavours, and textures that just cracks in your mouth. This Greek Pasta Salad comes together in a snap. Pretty easy, not fussy summer salad that you can make all year round. Ripe juicy tomatoes, tender pasta, crisp cucumbers, and feta cheese combined to make a fresh, light, and delightful side to complete a meal. Perfect alongside any grilled meat or my favourite grilled chicken.

Ingredients

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 eaches cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

How to make Greek Pasta Salad

Step 1: Bring to a rolling boil a large pot with lightly salted water over high heat.

Step 2: Add and cook the penne, uncovered, for about 11 minutes. Hardly stirring until the penne is firm to the bite.

Step 3: In a colander set, drain and rinse with cold water.

Step 4: Meanwhile, add the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil in a bowl. Whisk until incorporated.

Step 5: In a large bowl, combine the pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese.

Step 6: Drizzle the vinaigrette over the cooked pasta and mix well.

Step 7: Chill for at least 3 hours, covered.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 307 calories; protein 5.4g 11% DV; carbohydrates 19.3g 6% DV; fat 23.6g 36% DV; cholesterol 14mg 5% DV; sodium 258.1mg 10% DV

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