Greek Penne Pasta Salad
×0.5
·
Makes 8 cups
A fresh, filling Greek-inspired penne pasta salad with feta, olives, crisp vegetables, and a tangy honey-lemon dressing.
Cook penne according to package directions.
Drain, rinse with cold water (to stop the cooking action) and drain again. Transfer pasta to a very large bowl.
-
3⁄4 cup
cherry tomato
or
grape tomato, halved
-
3⁄4 cup
english cucumbers, diced
-
1⁄2 cup
light or regular feta cheese, crumbled
-
1⁄4 cup
red onion, thinly sliced
-
1⁄4 cup
(34 g)
pitted Kalamata olives, whole or sliced
-
2 Tbsp, 2 tsp
green onion, chopped
-
1 Tbsp
fresh oregano, minced
Add tomatoes, cucumbers, feta, red onions, olives, green onions and oregano. Mix well.
-
2 Tbsp
(27 g)
olive oil
-
2 Tbsp
(30 g)
red wine vinegar
-
1 1⁄2 tsp
(7 g)
lemon juice, freshly squeezed
-
1 1⁄2 tsp
(10 g)
honey
-
1⁄2 tsp
(3 g)
dijon mustard
-
1⁄2 tsp
garlic, minced
-
1⁄4 tsp
(0 g)
dried basil
-
1⁄8 tsp
(0 g)
black pepper, freshly ground
-
1⁄2 tsp
(1 g)
dried oregano (optional)
Make the dressing: Whisk together all dressing ingredients in small bowl or measuring cup. Alternatively, whirl dressing ingredients in a small blender or shake them up in a jar. Pour over salad and mix until penne and vegetables are well coated.
Cover and refrigerate for at least 1 hour before serving. Tastes great the next day, too!
-
light or regular feta cheese, crumbled, for garnish
-
black pepper, for garnish
Garnish with some extra crumbled feta and a few grinds of black pepper.
- You can multiply the dressing ingredients by 1.5 so you'll have extra dressing stored in the fridge. Small jars with lids are great for this purpose.
- You can use a splash of extra dressing to freshen up leftover pasta salad that's become a bit dry. This way, you can enjoy some delicious salad before it's past the point of no return!
- SWAP IT: Don't have fresh oregano? Add 1 tsp dried oregano to the dressing.
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