Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 2 cup Rotini (2 cups dry fusilli pasta); ¼ cup Olive Oil (1/4 cup olive oil); 2 tbsp Lemon Juice (2 tablespoons lemon juice (juice from one lemon)); 2 cloves Garlic (2 cloves garlic, minced); ¼ tsp Table Salt (1/4 teaspoon salt); ¼ tsp Black Pepper (1/4 teaspoon pepper); 1 tsp Oregano (1 teaspoon oregano); 2 cup Grape Tomato (2 cups grape tomatoes, halved); 1 piece English Cucumber (1 English cucumber, quartered lengthwise and sliced); 1 cup Black Olives (1 cup black (or kalamata) olives, halved); ½ cup Red Onion (1/2 cup diced red onion); 1 cup Feta Cheese (1 cup feta cheese, crumbled)

Greek Pasta Salad - Soups And Salads (Greek)

30 minGreek

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Cook the pasta in salted, boiling water until al dente, according to package directions. Drain, rinse with cold water, and set aside.
2In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and oregano. Set aside.
3In a large bowl, combine the cooked and cooled pasta, the tomatoes, cucumber, black olives, red onion and feta cheese.
4Drizzle the dressing over top and toss lightly to combine everything.
5Serve immediately, or refrigerate for several hours until ready to serve.
6Leftovers keep well for 2-3 days.