Greek Pasta Salad
This colourful Greek inspired pasta salad is packed with crunchy veggies, feta and olives all tossed together with a simple herb vinaigrette.
Servings: 4
Ingredients
- 2 cups brown rice pasta fusilli or penne
- ½ tablespoon extra virgin olive oil
- 1 cup halved cherry tomatoes
- ½ English cucumber chopped
- ½ cup chopped red onions
- ½ cup whole pitted kalamata olives
- ⅓ cup crumbled goat feta
- Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Pinch of sea salt and pepper
Instructions
- Cook the brown rice pasta according to package instructions. I always like to cook mine for about 1 to 2 minutes less than the recommended time. Drain and rinse under cold water and toss with half a tablespoon of olive oil, this will keep it from sticking.
- Make dressing. In a small bowl, whisk together the olive oil, red wine vinegar, oregano and salt and pepper to taste. Set aside.
- In a large bowl, toss together the pasta, tomatoes, cucumber, onions, olives and feta with the dressing.
- Enjoy on its own, or with grilled chicken or fish. Store any leftovers in the fridge for up to 3 to 5 days.