I love Pinterest! It offers so many great ideas and inspiration for cooking, projects, style, traveling. There is something so fun about seeing a lot of beautiful things on one page and getting to save them in your own little space to use later. It’s like a virtual scrapbook of fun. Love it. Salads, being one of my favorite things to eat, is an addictive thing to “pin.” Check out all of these good looking salads … anyways, enough about that. My point is that I have seen a lot of pasta salads floating around the Pinterest world and realized I haven’t made my Greek Pasta Salad in some time.  I love it because it is full of veggies and it’s something I can bring to work for lunch or have as a side to a meal.

I know summer has pretty much come to an end and we are more focused on pumpkin and squash than pasta salads..but OH WELL! I actually love pasta salads year round, especially a Greek inspired pasta salad.

Look at all of these veggies & olives..

I can also get my son to eat this pasta salad because he loves the colored curly pasta!

Greek Pasta Salad

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Yield: 4-5

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A light and healthy salad packed full of veggies, olives and feta and topped with a light vinaigrette.

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Ingredients

• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 3 cups pasta (I used tri-colored rotini, fortified with spinach and tomato)
• 1/2 English cucumber, chopped
• 1/2 red pepper, chopped
• 1/2 small red onion, chopped
• 3/4 cup kalamata olives, sliced
• 3/4 cup crumbled feta cheese
• 1 cup cherry tomatoes, sliced in half

Instructions

1. Directions
2. Bring a pot of water to a boil and cook pasta until al dente.
3. In a small bowl whisk together olive oil, oregano, basil and lemon juice. Add salt and pepper to taste.
4. In a large bowl, combine cooked pasta, onion, tomatoes, cucumber, red pepper, olives, feta cheese.
5. Toss the pasta salad with half of the dressing, mixing well. Cover the bowl and chill overnight.
6. Before serving the salad toss the remaining half of the dressing over the pasta salad.

Notes

If you are serving the salad right away you can rinse the pasta off with cold water to cool it down then mix it with the vegetables, cheese and olives and all of the dressing. Peperocinis would be a great addition in this recipe (I just didn't have any on hand) as well as grilled chicken or chopped roasted red peppers. Pasta salads are very customizable! If there is something you don’t like take it out. If there is something you want, add it in. There are no rules!!

Loaded Pasta Salad

Greek Quinoa Salad

Lemon Orzo Salad with Asparagus and Tomatoes