Greek Pasta Salad
Easy and flavorful Greek Pasta Salad with fresh veggies, feta, and a zesty lemon dressing. Perfect for summer meals! Ready in under an hour.
Ingredients
- 8 ounces bowtie pasta farfalle
- 1/2 cucumber English, chopped
- 1 green bell pepper diced
- 10 ounces cherry tomatoes halved
- 1 to 2 shallots finely chopped, or 1/3 to 1/2 cup red onion
- 1 cup fresh parsley chopped
- 2 tablespoons capers rinsed and drained
- 1/2 cup Kalamata olives pitted
- 1/3 cup feta cheese crumbled, adjust to taste
- 1 lemon zested and juiced
- 1 tablespoon red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon oregano dried
- Kosher salt
- Black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Cook the pasta: In a pot of salted boiling water, cook the farfalle according to package directions, around 8 minutes. Drain the pasta and let it cool slightly.
- Make the dressing: In a large mixing bowl, combine the lemon juice, lemon zest, red wine vinegar, minced garlic, oregano, kosher salt, and black pepper. Whisk the mixture, then gradually add the olive oil while continuing to whisk until emulsified.
- Combine the ingredients: Add the cooled pasta to the bowl with the dressing. Toss in the cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives. Gently mix to coat all the ingredients with the dressing, then carefully fold in the crumbled feta cheese.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and enjoy the salad cold or at room temperature.