Greek Pasta
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 12 ounces pasta of choice (gluten-free if necessary, I like to use fusilli)
- 1 cup cherry tomatoes (halved)
- ½ cup Kalamata olives (sliced)
- ½ cup crumbled feta cheese (plus more for serving, use vegetarian feta (rennet-free) if necessary)
- 1/2 red onion (thinly sliced)
- ¼ cup fresh parsley (chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Preparation
Step 1
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Step 2
While the pasta cooks, chop the vegetables and parsley.
Step 3
In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, mustard, garlic, salt, and pepper. Set aside.
Step 4
Once the pasta is drained, return it to the pot.
Step 5
To the just drained pasta, add the tomatoes, olives, feta cheese, red onion, and parsley
Step 6
Pour the dressing over the top and toss gently to combine.
Step 7
Garnish with additional parsley or feta, before serving if desired. Enjoy!
Step 8
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