Ingredients
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3 Tbsp Red Wine Vinegar
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2 Tbsp Fresh Lemon Juice
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1/3 cup olive oil
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1/2 Tsp Garlic Powder
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1 Tsp Oregano
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1/2 Tsp Kosher Salt
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16 Oz Pasta (rotini Cavatappi or Bow Ties) Wheat or Gluten-Free
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1/2 Cup Halved Pitted Kalamata Olives Plus 2 Tablespoons Brine
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1/3 cup red onion (diced)
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3 Cups (from 1 Large) English Cucumber Diced
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1 Pint Cherry Tomatoes Halved
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1 Orange Bell Pepper Diced
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1/2 Cup Feta Cheese Cubed
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Fresh Oregano Optional Garnish
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Directions
Prep Time: 15min | Cook Time: 15min | Serves: 16
I love pasta salad, but taking my Greek Salad recipe and adding it to pasta is my favorite when I want a light pasta salad with no mayo. It’s easy to make and even tastes great the next day or two. Want to try something more traditional? This Summer Macaroni Salad is perfect!,For extra flavor I like using the brine from the olives in my vinaigrette. I love mixing up the colors so I used orange bell peppers but green or red are perfectly fine. Any variety of cucumbers will work here, I usually use English cucumbers or a few smaller Persian cucumbers because you don’t have to peel them or remove the seeds but if your garden is overgrowing with other varieties of cucumber, you make want to scoop the seeds out first. You can use wheat or gluten-free pasta, for added fiber adding chickpeas would also be great.,Summer Pasta Salad with Baby Greens,Macaroni Salad with Tomatoes and Zucchini,Macaroni Salad with Tomatoes,Shrimp Tortellini Salad,Summer Cavatelli,Photo credit: Jess Larson
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Steps
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1
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Bring a large pot of salted water to a rolling boil Add the pasta and cook according to package directions for al dente, adding an extra minute Drain and rinse under cold water, drain |
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Meanwhile, In a large bowl, combine the dressing ingredients. |
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Add the olives, red onion and brine from the olives and mix to combine. |
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Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve. |
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