Greek Pasta Salad
Pasta salad itself is an American invention, with early printed mentions dating to 1914. This Greek-style variation features Mediterranean flavors rather than the more common Italian-American versions.
Ingredients
- 450g bowtie pasta (farfalle)
- 1/2 English cucumber, thinly sliced into half moons (240g)
- 300g cherry tomatoes, sliced in half
- 1 red bell pepper, diced
- 1 large shallot, thinly sliced
- 20g chopped fresh dill
- 20g chopped fresh parsley
- 3 tbsp lemon juice, plus zest of 1 lemon
- 2 tbsp red wine vinegar
- 1 garlic clove, grated (or 1/2 tsp garlic powder)
- 1 tsp dried oregano
- 1 tsp dried dill
- 1 tsp kosher salt
- 60ml olive oil
- 120g Kalamata olives, sliced in half (optional)
- 150g feta cheese crumbles
- Fresh ground black pepper, to taste
Instructions
Boil 450g pasta in well-salted water until al dente per package directions. Drain and cool with running water until room temperature.
Slice cucumber and tomatoes, dice bell pepper, thinly slice shallot, and chop fresh herbs.
Whisk together lemon zest, lemon juice, red wine vinegar, garlic, oregano, dill, and kosher salt in large bowl. Then whisk in olive oil.
Add cooled pasta to dressing bowl and toss with chopped vegetables. Add olives, feta cheese, and black pepper. Combine well and taste-test for seasoning. Serve immediately or refrigerate up to 5 days.