Greek Pasta Salad
 
Prep time
Cook time
Total time
 
A great summer pasta salad full of fresh veggies and tossed in a Greek vinaigrette that can sit out at your next summer potluck. Amounts of everything are guestimates and can be customized to your preferences. Servings are also estimates based on whether it’s a main course or a side dish.
Author:
Recipe type: Sides
Cuisine: Greek
Serves: 6-15
Ingredients
  • Dressing:
  • ¼ c red wine vinegar
  • ½ c olive oil
  • 2 t Dijon mustard
  • 1 ½ t Turkish oregano
  • 2 cloves garlic, grated
  • 1 lemon, juice of
  • Salt and pepper to taste
  • Pasta Salad:
  • 1 lb Gemelli or other pasta
  • 2 c cooked and chopped or shredded chicken (optional)
  • ¾ c sundried tomatoes in oil, julienne cut (don’t use the excess oil but don’t pat dry)
  • ⅓ c pepperoncini, sliced
  • ¾ c cucumber, diced
  • 1 orange bell pepper, diced
  • ½ red onion, diced
  • 2.5 oz container feta, crumbled
Instructions
  1. Cook pasta according to package directions, making sure to salt the water. Drain and rinse with cold water.
  2. In a large bowl add pasta, chicken, tomatoes, pepperoncini, cucumber, bell pepper, and red onion. Pour the dressing over the top and stir until the ingredients are well mixed and the dressing is absorbed by the pasta. Stir in the feta, reserve a little to sprinkle over the top (if you remember).
  3. Serve immediately but keeps well in the fridge for at least 5 days (as long as it lasted before we ate it all).
Recipe by Gravel & Dine at https://gravelanddine.com/greek-pasta-salad/