Greek Pasta Salad
Colorful dishes + summer sun = vibrant dishes ft. Georgia-grown cucumbers
Ingredients
Salad
- 16 oz. rotini pasta
- 1 cucumber, sliced and halved
- 2 cups grape tomatoes
- ½ red onion, thinly sliced
- 1 cup pitted black olives, sliced
- 1 green bell pepper, diced
- ¼ cup chopped fresh parsley
- 5 oz. feta crumbles
Dressing
- ½ cup olive oil
- 3 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice
- 1 ½ tsp. dried oregano
- 1 tsp. dried basil
- 1 ½ minced garlic
- 2 tsp. honey
- salt to taste
Directions
Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, oregano, basil, garlic, honey, and salt in a medium mixing bowl, set aside.
Cook pasta according to package directions, drain, and let cool. Meanwhile, add cucumber, tomatoes, onions, black olives, bell pepper, and parsley to a large bowl.
Add cooled pasta to the bowl, whisk dressing once more, and pour over the mixture. Toss, add pasta, and toss again. Serve right away or refrigerate.
