Greek Summer Pasta Salad with Herby Vinaigrette
Bright and fresh and seriously addicting pasta salad perfect for a lunch, side dish or snack!
Ingredients
For the pasta salad:
- 1 lb pasta of choice
- 1 pint heirloom cherry tomatoes quartered
- 2 Persian cucumbers chopped
- 1 medium red bell pepper large diced
- 1 medium green bell pepper large diced
- 1 medium yellow or orange bell pepper large diced
- 10-12 Kalamata olives quartered
- 4-8 oz feta cheese in brine crumbled
For the dressing:
- Scant 1/3 cup olive oil
- 3-4 Tablespoons red wine vinegar
- Juice from ½ lemon
- 1 small shallot very finely minced
- 2 garlic cloves grated
- 2 teaspoons dijon mustard
- 2 Tablespoons honey
- 1 ½ Tablespoons Italian seasoning or dried oregano
- ½ bunch parsley finely chopped
- ½ bunch dill finely chopped
- Salt and pepper to taste
Instructions
- Bring a pot of water to a boil. Once boiling, add 1 teaspoon of salt to the water to flavor the pasta. Cook the pasta according to package directions. Once the pasta is aldente, drain and rinse immediately to stop the cooking process. Rinse until all the pasta comes to room temp.
- While the water comes to a boil, chop all your veggies and set them aside. Then, as the pasta cooks, work on your dressing. Mix all the dressing ingredients, except the fresh herbs, together until well combined. Then add the fresh herbs, salt and pepper. Give it a taste to be sure its to your liking.
- Add the cooled pasta, veggies and the dressing to the bowl. Give everything a toss to combine. Right before you serve, crumble the feta on the pasta salad or serve on the side and enjoy!
Notes
To make this ahead of time, store the cooked and cooled pasta, chopped veggies and dressing all in separate containers. Combine a couple hours before serving.