Description
If you’re looking for a light, delicious and easy pasta salad recipe to serve as a side dish or simple supper or lunch this summer, you must try my GREEK PASTA SALAD. This would be delicious served alongside salmon or chicken too. Make a big batch, keep it in the fridge and nibble on it for days.
Ingredients
Scale
- 1 pound of pasta, cooked to al dente and then cooled under cold water, drained and reserved
- 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 (or peel a regular cucumber)
- 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
Instructions
- 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.
Notes
This is easy to make gluten-free. Simply swap the pasta for a gf variety! Use as much (or as little) of each ingredient to make as much (or as little) as you would like. Easy!