An easy Greek-style pasta salad recipe made with feta, cherry tomatoes, olives, and a homemade vinaigrette dressing.
Ingredients
For the Vinaigrette:
2Tablespoonsbalsamic vinegar
1TablespoonDijon mustard
1lemonjuiced
½teaspoondried Italian seasoning
⅓cupolive oil
For the Pasta Salad:
116 oz. box pasta*
1cupcherry tomatoeshalved
8ouncefeta cheesecrumbled
15 oz. jar sliced olives, drained
Salt and pepperto taste
fresh parsley or basil for garnishif desired
Instructions
In a small bowl, combine the vinaigrette ingredients and whisk to combine.
In a large pot of boiling water, cook the pasta al dente according to the instructions on the package. Drain well and transfer to a large bowl.
Add the vinaigrette to the bowl with the pasta and toss to combine. Add the cherry tomatoes, feta, and olives; toss gently to combine. Season with salt and pepper to taste.
Serve immediately or refrigerate for later. Enjoy chilled or at room temperature. Garnish with freshly sliced parsley or basil before serving, if desired.
Notes
* Use any short pasta for the recipe: rotini, penne, elbow macaroni, bow ties, etc...As a shortcut, skip making the dressing from scratch and substitute with 1 cup of Greek salad dressing.Add anything you like to this pasta salad! Sliced cucumbers, sliced red onions, chopped green pepper, and chickpeas would all be delicious additions.Store in an airtight container in the fridge for up to 3 days.