Greek Style Pasta Salad

(6)
"In the summer when all the kids are home, I always have a pasta salad made in the fridge. It stretches well, takes no time to put together, is incredibly versatile and feeds a crowd which I always have. This Greek Salad version is the kids favorite. I serve alongside burgs and dogs or add grilled shrimp or chicken to make it the main. Either way it’s super delish! Loaded with olives, feta, tomato, cucumber, red onion, red pepper, lemon juice and lots of oregano, it is so packed with flavor!"
-- @dianemorrisey

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 6

Recipe Card

ingredients

  • 1 pound fusilli pasta
  • 1 medium english cucumber, skin on and diced
  • 1 pint grape tomatoes, halved
  • 1 red bell pepper, diced
  • 1 cup pitted kalamata olives, halved
  • 1 cup cubed feta cheese
  • 1/2 red onion, diced
  • for the dressing:
  • juice and zest of one lemon
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Method

  • Step 1

    Bring a large pot of salted water to a boil and cook the pasta to al dente.

  • Step 2

    Meanwhile, add all of the dressing ingredients to a jar with a tight fitting lid and shake until emulsified.

  • Step 3

    When pasta is cooked, drain and rinse with cold water. Add pasta to a large bowl and top with cucumber, tomatoes, red pepper, olives, feta and red onion.

  • Step 4

    Add dressing to the pasta and toss until coated. Refrigerate at least 2 hours before serving.