Greek Pasta Salad is the perfect summer salad that's always a hit at every potluck. Tender pasta mixed with kalamata olives, cucumbers, bell peppers, cherry tomatoes, feta cheese, and diced red onion with the most delicious Greek dressing.
- 16 oz pasta
- ½ cup kalamata olives, sliced in half
- 1 english cucumber, diced
- 1 bell pepper, diced
- ½ cup feta cheese
- ½ red onion, finely diced
- ¼ cup Extra Virgin Olive Oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- 3 tbsp red wine vinegar
- 1 ½ tsp dried oregano
- 3 garlic cloves, minced
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Cook the pasta according to the directions on the back of the package. Remember to salt the water once it comes to a boil liberally.
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Strain the cooked pasta and run it under cold water to slow the cooking process down.
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In a large bowl, add the cooled pasta, kalamata olives, English cucumber, bell pepper, feta, and red onion. Set aside.
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Prepare the greek dressing by adding the olive oil, lemon juice, dijon mustard, red wine vinegar, oregano, and minced garlic to a container. Use an immersion blender or a regular blender and pulse until the dressing is creamy and mixed together.
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Pour the greek dressing onto the pasta and mix until combined.
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Cover and refrigerate for at least 2 hours; however, longer is better.