Description
Nothing screams summer cookout side dish to me quite like this easy and flavorful Greek Pasta Salad recipe. Combining creamy feta with tangy Greek vinaigrette and fresh produce, this is a perfect dish for a hot summer day.
Ingredients
1 lb box of pasta of choice (I prefer bowtie)
Salt
1 pint grape tomatoes, quartered
1 large cucumber or 3-4 mini cucumbers, diced
1/2 medium red onion, diced
2.25 oz container of diced black olives (optional)
1 5-6 oz container of feta cheese
1/2 bottle of Ken’s Steakhouse Simply Greek Vinaigrette
Instructions
- Bring a pot of salted water to a boil.
- Add pasta and cook according to package instructions to al dente.
- Meanwhile, chop onion, tomato, cucumber, and olives.
- Add the above to a bowl along with Feta cheese.
- Drain pasta. You can either run it under cold water to cool or put it in a bowl in the fridge to cool. I typically just use the cold water to save time.
- Add the pasta to the bowl with the veggies and Feta.
- Top with approximately ½ bottle of Greek Viniagrette (more or less to taste).
- When serving in subsequent days, feel free to add a bit of extra vinaigrette to refresh the dish as the pasta absorbs the flavors.
Notes
Use any pasta shape you prefer. My kiddos love bowtie so I typically stick with that. Rotini is another great choice for this dish.
Ensure that your pasta is cool before adding other ingredients. There are several ways to cool the pasta fast. Either run it under cold water, let it cool in the fridge, or “shock” it by placing the strainer in a bowl of ice water. The last option is a new method (to me) and I’m loving it lately!
- Category: Salads
- Method: Stovetop
- Cuisine: Greek
