Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 ounces farfalle ((bowtie pasta)); 1/2 English cucumber, (chopped); 1 green bell pepper, (chopped); 10 ounces cherry tomatoes, (halved); 1 to 2 shallots, (chopped (or 1/3 to 1/2 cup chopped red onion)); 1 cup chopped fresh parsley; 2 tablespoons capers, (drained and rinsed); 1/2 cup pitted Kalamata olives; 1/3 cup feta cheese, (crumbled, more or less to your liking); 1 lemon, (zested and juiced); 1 tablespoon red wine vinegar; 2 garlic cloves, (minced); 1 teaspoon dried oregano; Kosher salt; Black pepper; Extra virgin olive oil

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https://www.themediterraneandish.com/greek-pasta-salad/

Greek Pasta Salad Recipe | The Mediterranean Dish

In this Greek pasta salad recipe, classic pasta salad gets a Greek twist with feta, olives, and Greek salad dressing–no mayo! And it only gets better with age. Make ahead for picnics and lunches.

Rezept

Entree or Side Dish Sides/Salad

Zubereitungszeit ca. 20 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten

Zutaten:

8 ounces farfalle ((bowtie pasta))
1/2 English cucumber, (chopped)
1 green bell pepper, (chopped)
10 ounces cherry tomatoes, (halved)
1 to 2 shallots, (chopped (or 1/3 to 1/2 cup chopped red onion))
1 cup chopped fresh parsley
2 tablespoons capers, (drained and rinsed)
1/2 cup pitted Kalamata olives
1/3 cup feta cheese, (crumbled, more or less to your liking)
1 lemon, (zested and juiced)
1 tablespoon red wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
Kosher salt
Black pepper
Extra virgin olive oil

Arbeitsschritte:

Cook the pasta: Boil the pasta in salted water according to the package instructions (about 8 minutes). Drain and set aside briefly to cool just a bit.
Make the dressing: In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper. Whisk to combine, and while whisking, drizzle in about 1/4 cup extra virgin olive oil.
Add the veggies: To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives. Toss to coat, then add the feta and toss again very gently.
Chill: For best flavor, cover and refrigerate for 30 minutes to 24 hours before serving. Give the salad a final toss and serve cold or at room temperature.