Lookin’ for a pasta salad recipe to make for lunch this week? Or as a light supper or side? This one right here is a winner! Loads of my favorite Greek flavors all in one easy little pasta salad recipe. What I love most about pasta salads is that they get better the longer they hang out in the fridge, so you could make it on a Sunday and eat on it for lunch for several days in a row.
This recipe serves 4 to 6 as a side dish.
1 pound of pasta, cooked to al dente and then cooled under cold water, drained and reserved (I used a whole wheat penne)
1 red onion, chopped
1 (2 oz) can of sliced black olives, drained
1 English cucumber (so that you can leave the skin on), chopped
1 pint of cherry tomatoes, sliced in half
the zest and juice of one lemon (you need about 2 tablespoons of each)
Extra Virgin Olive Oil (EVOO)
salt and pepper
fresh oregano, chopped to garnish
crumbled Feta cheese, to garnish
After you’ve cooked and cooled your pasta under cold water, drain it well and add it in a big mixing bowl. Next, add in the onion, olives, cucumber, tomatoes, lemon zest and juice followed by several big drizzles of EVOO and a big pinch of both salt and pepper. Toss everything together. Add in more EVOO if you feel it needs a touch more. Next, toss in as much fresh oregano and Feta as you like and toss that together. Cover and refrigerate at least four hours before serving. Toss it one more time before you serve.
That’s it! You just toss everything together, cover, chill and then serve.
This is the BEST kind of lunch!