Pasta Greek Salad (Print Version)
# Ingredients:
→ Pasta
01 -
225g bite-sized pasta (try tubes or butterflies)
→ Vegetables
02 -
1 English cucumber, cut into quarters with seeds removed
03 -
2-3 Roma tomatoes, cut into quarters with juicy parts taken out
04 -
1 medium colored bell pepper (yellow, green, or red), chopped small
05 -
1/2 small red onion, chopped fine
→ Garnishes
06 -
80g pitted kalamata olives, cut in half
07 -
170g feta cheese, broken into chunks
08 -
60ml fresh parsley, finely snipped
09 -
60ml fresh dill, finely snipped
→ Dressing
10 -
160ml good quality olive oil
11 -
45ml squeezed lemon juice
12 -
45ml red or white wine vinegar
13 -
15ml runny honey
14 -
15ml smooth Dijon mustard
15 -
2 garlic cloves, crushed small
16 -
5ml oregano (dried)
17 -
5ml basil (dried)
18 -
2.5ml table salt
19 -
2.5ml black pepper, roughly ground
# Instructions:
01 -
Cook pasta in water with salt until just firm when bitten. Empty into strainer and cool with cold water to stop it cooking more. Add a tiny bit of olive oil and toss, then put in a big bowl.
02 -
Cut cucumber down the middle twice to make four long pieces. Cut out the seedy middle part. Chop into little quarter chunks about 1.25cm thick and toss in your bowl.
03 -
Cut tomatoes into four parts. Take out the wet middle and seeds. Chop the firm parts into little 1.25cm squares and add with your cucumber.
04 -
Take seeds out of your bell pepper, chop it up, and put it with your veggies. Add the chopped red onion, split olives, and broken feta chunks.
05 -
Mix olive oil, lemon juice, vinegar, honey, mustard, crushed garlic, dried herbs, salt and pepper in a small bowl. Stir well until it's all mixed. Try a bit and add more of anything if needed.
06 -
Right before you eat, add your fresh cut herbs to the pasta and veggies. Pour your dressing all over and mix everything well. If you're making this ahead of time, only use half the dressing now and save the rest for later.
# Notes:
01 -
When making this ahead, only pour about 80ml of dressing at first and keep in the fridge, then add the leftover dressing right before eating so the pasta won't soak up too much.