Greek Pasta Salad Recipe

We’re now into the dog-days of summer and fresh vegetables are plentiful. I’m lucky that my daughter gives me a lot of veggies from her backyard garden and I’m always looking for new ways to use them. Just last week she gave me some freshly picked tomatoes, bell peppers and cucumbers which would be perfect in this recipe.

Today’s guest post recipe is courtesy of Pasta Fits and will approximately 8 servings. Serve with grilled chicken, fish, or pork tenderloin if desired. You’ll find additional free recipes on the Pasta Fits website.

Greek Pasta Salad Recipe

4 oz. cavatappi
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1 tsp. dried oregano
1/2 tsp. honey
1/4 tsp. each salt and pepper
3 tbsp. chopped fresh parsley
1 cup/5 oz. chopped cucumber
1 cup/6 oz. chopped tomato
1/2 cup/3 oz. chopped red pepper
1/4 cup/1.5 oz. finely chopped red onion
1/4 cup/1.5 oz. pitted and chopped kalamata olives
1/4 cup/1.5 oz. finely crumbled feta cheese
4 cups/4 oz. chopped or torn red leaf lettuce

Cook cavatappi according to package directions. Drain and let cool completely.

Meanwhile, in large bowl, whisk together olive oil, vinegar, garlic, mustard, oregano, honey, salt and pepper until combined. Stir in parsley.

Add cucumber, tomato, red pepper, onion, olives and feta to bowl; add pasta and toss well. Let stand for at least 10 minutes. Just before serving, toss with lettuce.

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