"Pasta salad season is upon us, and this is a fresh, vibrant, and unexpected way to switch it up. This Greek-inspired pasta salad takes the classic chopped Greek salad – chock full of crisp cucumbers, summer tomatoes, fresh bell peppers, salty olives, lots of herbs, and creamy feta – and adds cooked and cooled pasta to the mix. It can be a light lunch or dinner, a side dish, an appetizer – in other words, everything you want in a pasta salad."

Rita @SaturdayTable

Recipe 

Serves: 4-8 



Ingredients: 

• 1 cup thinly sliced red onion (from about 1/4 of a large or 1/2 of a small red onion)
• 1 lb pasta, cooked and cooled 
• 1 cup kalamata olives, halved 
• 1 pint cherry tomatoes, halved 
• 2 persian cucumbers, sliced into half moons 
• 1 red bell peppers, chopped 
• 1/2 cup fresh mint leaves, torn 
• 1/4 cup fresh oregano leaves 
• 1/4 cup fresh basil leaves, torn 
• 1 8-oz block feta cheese, cut into thick slices (or, 8 oz crumbled feta) 

Dressing: 
• 1/4 cup red wine vinegar 
• 1 tbsp dijon mustard 
• Juice of 1/2 lemon (~2 tbsp) 
• 1 tbsp dried mint 
• 1/2 tbsp dried oregano 
• Lots of salt 
• 1/2 cup extra virgin olive oil 



Instructions:

1. To make the dressing, whisk together all ingredients except olive oil.
2. Carefully drizzle in olive oil while whisking to create a smooth emulsification. 
3. Add sliced red onions to dressing, mix, and let marinate for at least 15 minutes.
4. After onions have marinated, add cooled pasta, olives, tomatoes, cucumbers, bell pepper, mint, oregano, and basil. Mix well.
5. Divide into bowls and top each with either a slice of feta or a handful of crumbled feta. Garnish with additional herbs, freshly ground pepper, and olive oil. Enjoy!
   
   
   
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