Castelvetrano Greek Pasta Salad
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.89 out of 5 stars
(18)
Ingredients
6 servings
- 2 cloves garlic, chopped
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- kosher salt and freshly cracked black pepper to taste
- 1 cup halved cherry tomatoes
- 1 cup halved and sliced Persian cucumbers
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup Castelvetrano olives, halved
- 1/2 red onion, thinly sliced
- 8 ounces feta, drained and crumbled
- Kosher salt and freshly cracked black pepper to taste
- 10 ounces Pasta (any sort variety will do)
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Preparation
Step 1
In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside
Step 2
In a large bowl, combine all of the pasta salad ingredients together and gently toss to combine. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Step 3
Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.
Step 4
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