This Greek pasta salad is bursting with tomatoes, cucumbers, artichoke hearts, Kalamata olives, feta cheese and a lemon-oregano vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled chicken breast or grilled and use gluten-free pasta.
Course Main Course, Salad
Keyword Greek, greek salad, pasta salad, Picnic
4tablespoonsextra virgin olive oil
2tablespoonsfresh lemon juice
1tablespoonfresh finely chopped oregano
1tablespoonfresh finely chopped mint
afew pinchessea salt
afew pinchesbround black pepper
Greek Pasta Salad
8ouncesgluten-free pasta elbow, bows, mini penne, rotelle
3-4smallPersian cucumbersseeded, quartered and diced
4-6ouncesGreek feta cheesecubed small or crumbled
20pitted Greek Kalamata oliveshalved
115-ouncecan small artichoke hearts packed in waterdrained and halved
1-2tablespoonsfresh chopped chivesoptional
Make the vinaigrette by whisking all ingredients together in a small bowl or place in a small jar with a tight lid and shake well. Taste and add additional lemon juice or oil, salt and pepper to taste. Set aside.
Bring a large pot of water to a full boil. Add a tablespoon of salt, then add the pasta. Cook according to package directions. Drain and toss with a little vinaigrette. When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts and chives (if using). Toss with another tablespoon or two of the vinaigrette. Chill until ready to eat.