This quick 15-minute easy Greek pasta salad is a tasty side dish loaded with fresh vegetables and feta cheese and tossed with a lemon herb dressing.
ingredient
- 1 tablespoon kosher salt
- 1 pound dried pasta, gemelli, rotini or penne
- 1 cup thinly sliced english cucumbers
- 1 cup red bell pepper, ½" dice
- 1 cup baby tomatoes, halved
- ½ cup red onion, ⅛" thick slices
- ½ cup kalamata olives, halved
- 4 ounces feta cheese, cut into ¼" cubes
- 1 ½ teaspoons extra-virgin olive oil
- ½ teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 1 tablespoon minced red onion
- 1 teaspoon minced garlic
- 2 teaspoons chopped basil leaves
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
Directions
- Cook the Pasta – Add the water to a large pot and bring it to a boil. Stir in 1 tablespoon of salt. Cook the pasta according to the manufacturer's directions until al dente.
- Drain and Cool the Pasta – Drain the pasta and rinse with cold water for 10 seconds. Drain excess water and then add the pasta to a large bowl.
- Layer the Pasta Salad – Top the pasta with cucumbers, bell pepper, tomatoes, red onion, and kalamata olives.
- In a small bowl, gently combine the feta cheese, 1 ½ teaspoon olive oil, and ½ teaspoon dried oregano. Add to the bowl of pasta or add it later as garnish before serving.
- Make the Dressing – In a medium bowl, whisk together lemon zest, lemon juice, red wine vinegar, mustard, honey, minced red onion, minced garlic, chopped basil, oregano, salt, and pepper.
- Slowly add the olive oil, vigorously whisking until a thickened dressing is formed. Taste and season with more salt and pepper as desired.
- To Serve – Drizzle lemon herb dressing over the Greek pasta salad and gently toss until combined, serve immediately.
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