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Greek Pasta Salad

Suzy Karadsheh
Mayo-Free Pasta Salad
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 30 minutes
Total Time 48 minutes
Course Main Course, Side Dish
Servings 4

Ingredients
  

Pasta Salad

  • 8 ounces farfalle
  • 1/2 each English cucumber, chopped
  • 1 each green bell pepper, chopped
  • 10 ounces cherry tomatoes, halved
  • 1/2 cup red onion, chopped
  • 1 cup chopped fresh parsley
  • 2 tbsp capers, drained and rinsed
  • 1/2 cup pitted Kalamata olives
  • 1/3 cup feta cheese, crumbled, more or less to your liking

Greek Salad Dressing

  • 1 each lemon, zested and juiced
  • 1 tbsp red wine vinegar
  • 2 each garlic cloves, minced
  • 1 tsp dried oregano
  • kosher salt
  • black pepper
  • 1/4 cup extra virgin olive oil

Instructions
 

Greek Salad Dressing

  • In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper.
  • Whisk to combine, and while whisking, drizzle in the 1/4 cup extra virgin olive oil.

Pasta Salad

  • Boil the pasta in salted water according to the package instructions (about 8 minutes).
  • Drain and set aside briefly to cool just a bit.
  • To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives.
  • Toss to coat, then add the feta and toss again very gently.