Description
This colorful Greek pasta salad is brimming with vegetables and tossed in a simple but flavorful vinaigrette, making it a tasty side dish! This make-ahead recipe is ideal for a picnic or a simple packed lunch.
Ingredients
Units
Scale
- 12 oz whole wheat pasta (I like cavatappi, fusilli, or rotini)
- 1/4 cup diced red onion
- 1/4 cup sliced black olives
- 1/2 cup crumbled feta cheese
- 1 small cucumber, diced
- 1 red bell pepper, seeded and diced
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh parsley or 2 tablespoons fresh dill
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook the pasta according to package directions. Drain and allow to cool.
- In a large bowl, add the cooked pasta, red onion, olives, feta cheese, cucumber, bell pepper, cherry tomatoes, and parsley.
- In a small bowl, whisk together the olive oil, vinegar, honey, oregano, garlic powder, salt, and pepper.
- Drizzle the olive oil mixture over the pasta and vegetables. Stir to combine.
- Season with additional salt and pepper to taste.