This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
3tbspred wine vinegar
2tbspfresh lemon juice
16ozpasta (rotini, cavatappi or bow ties)(wheat or gluten-free)
1/2cuphalved pitted kalamata olives, plus 2 tablespoons brine
1/3cupred onion, diced
3cups(from 1 large) English cucumber, diced
1pintcherry tomatoes, halved
1orange bell pepper, diced
1/2cupfeta cheese, cubed
fresh oregano(optional garnish)
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
Drain and rinse under cold water, drain.
Meanwhile, In a large bowl, combine the dressing ingredients.
Add the olives, red onion and brine from the olives and mix to combine.
Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.