I love a good greek salad. I love it even more when there’s pasta involved. Yes, I know, pasta is a problem. You know what though? Everything in moderation. That’s how I live my life. I love pasta. I especially love fun shapes in pasta. You got hats? Shells? Bowties? Wheels? These curly ones? I’m in!
Pasta salads like this Greek pasta salad makes for some outstanding side dishes or lunches at work. I love everything about Greek salads. That’s right I keep in the Kalamata olives. If you don’t like them, please feel free to substitute.
The homemade dressing is one that I snagged from Ina Garten from the Food Network. It’s really tasty, and it work great in this salad! Everything about this salad comes together. If you’re not really feeling the pasta part, you can always use a bed of your favorite salad mix! I would highly recommend a good spring mix aka mesclun mix. A 50/50 with spinach would be full of yums too.
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 1 box shaped pasta of your choice, cooked per box directions and cooled
- 6-8 plum tomatoes, sliced
- 4-6 ounces feta cheese crumbles
- 1/2 cucumber, chopped
- 1/2 jar of Kalamata olives, halved
- 1/2 red onion, sliced thinly
- Cook your pasta per your box directions. Run under cool water to chill (make sure well drained)
- Prep your veggies.
- Once your pasta is ready and cooled, add veggies and cheese crumbles.
- Combined thoroughly
- Whisk together your vinaigrette ingredients.
- Mix in dressing to taste (more or less depending on what you like)
- Serve and Enjoy!