This Greek pasta salad is filled 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 shrimp for a more substantial meal. For people with wheat allergies, use a gluten-free pasta such as a corn-quinoa blend or other g-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
salt and pepper to taste
Greek Pasta Salad
8ouncesgluten-free pasta macaroni, fusilli or penne
3-4smallPersian cucumbersquartered and diced
4-6ouncesGreek feta cheesecubed small ro crumbled
20pitted Greek Kalamata oliveshalved
115-ouncecan small artichoke hearts packed in waterdrained and halved
1-2tablespoonsfresh chopped chivesoptional
First make the vinaigrette by whisking all ingredients together in a small bowl. 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.