Greek Pasta Salad
With the rising temperatures, the craving for light, yet filling meals is growing. A pasta salad with a fresh vinaigrette of vinegar and oil plus an extra serving of vegetables is a perfect example.
Last year, one of our vacation trips took us to Corfu. The classic ingredient combination of a Greek salad of cucumbers, tomatoes and spicy feta stuck well in my mind. The pasta salad is built on that flavor profile.
Regarding the procedure, the recipe is similar to the tortellini salad that I shared here some time ago. That is, in plain language: First of all, cook the pasta and let it cool. In the meantime, chop all the veggies and last with the vinaigrette and mix everything together. Let it sit in the fridge for a few hours and the Greek pasta salad is ready!
Have fun cooking!
Greek Pasta Salad
Ingredients
- 300 g pasta e.g. fusilli
- 1 red onion
- 2 small cucumbers
- 2 handfuls of cherry tomatoes
- 2 tablespoons olives
- 1 block of feta
- 100 ml olive oil
- 40 ml red wine vinegar
- 1 tsp honey
- salt pepper
- oregano
Instructions
- Cook pasta according to package directions and let cool. Cut vegetables and feta into bite-sized pieces.
- Make a vinaigrette with vinegar, honey, oil and spices. To do this, slowly drizzle the oil into the vinegar while stirring constantly.
- Mix salad and let stand covered in the refrigerator for a few hours.
