With crunchy veggies, al dente pasta, and savory Greek flavors - this salad is perfect for potlucks, summer cookouts, or simply as a side with the main meal!
Ingredients
340 gm
Pasta, Catelli Smart, dry
(bowtie pasta; 1 box)
1 1/2 cup
Grape tomatoes
(halved)
1 cucumber(s)
Cucumber
(English; sliced and halved)
1 medium pepper(s)
Green bell pepper
(diced)
1/2 small
Red onion
(diced)
1/2 cup
Kalamata olives
(pitted; drained)
2/3 cup
Feta cheese
(crumbed or cubed)
1/4 cup
Parsley, fresh
(chopped)
1/2 cup
Olive Oil, Extra Virgin
(for the dressing)
1/4 cup
Water
(for the dressing)
3 tbsp
Red wine vinegar
(for the dressing)
2 tbsp
Lemon juice
(for the dressing)
2 tbsp
Honey
(for the dressing)
1 tsp
Dijon mustard
(for the dressing)
2 clove(s)
Garlic
(minced; for the dressing)
1 tsp
Oregano, dried
(for the dressing)
1 tsp
Dill, dried
(for the dressing)
1/2 tsp
Salt
(for the dressing)
1/4 tsp
Black pepper
(for the dressing)
Instructions
Cook the pasta according to the package directions for al dente pasta. Drain well and rinse with cold water.
Meanwhile, chop and dice the grape tomatoes, English cucumber, green bell pepper, and red onion, and add them to a large salad bowl.
Next, prepare the salad dressing. Combine the olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, oregano, dill, salt, and pepper in a jar with a lid and shake well (or whisk together in a glass measuring cup).
Rinse the cooked pasta with cold water, drain, and add to the bowl with the vegetables. Add in the olives, feta cheese, and parsley. Pour the dressing over the salad, tossing to coat everything evenly.
Notes:
Quick Tips:
To make vegan: replace feta cheese with a dairy-free option, or omit it completely.
To increase protein: add leftover diced chicken, canned salmon or tuna, chickpeas, or tofu.
