Greek Pasta Salad (Print Version)
# Ingredients:
→ Pasta Salad
01 -
1/2 cup crumbled feta cheese
02 -
1/2 English cucumber, finely chopped
03 -
2 cups dry, small-shaped pasta like ditalini or shells
04 -
3/4 cup chopped artichoke hearts in marinade
05 -
1 pint halved cherry tomatoes
06 -
1/3 cup black olives, sliced
07 -
2-3 tablespoons freshly chopped dill or parsley
08 -
1/2 cup minced red onion
→ Zesty Feta Dressing
09 -
1 teaspoon dried oregano
10 -
3/4 teaspoon freshly cracked black pepper
11 -
3 tablespoons crumbled feta cheese
12 -
1 garlic clove, peeled
13 -
1 teaspoon honey
14 -
1/3 cup olive oil (extra virgin)
15 -
2 tablespoons red wine vinegar
16 -
1/4 teaspoon coarse kosher salt
# Instructions:
01 -
Cook pasta in salty boiling water until slightly firm to the bite. Drain it, rinse under cold water to cool, then move to a big bowl.
02 -
Toss all dressing components into a blender and mix until smooth. If you don’t want to blend, simply stir feta and grated garlic into the whisked dressing.
03 -
Combine the rest of the salad ingredients with the cooled pasta. Drizzle the dressing over everything and mix it all up. Sprinkle extra fresh herbs on top, if you’d like.
# Notes:
01 -
You can prep this up to 3 days before serving.
02 -
Stays fresh in the fridge for 5 days.
03 -
If noodles dry out, splash a little olive oil to freshen them up.