Greek Pasta Salad & Dressing

Fresh and tangy!!

I’ve made this twice now. I didn’t like the dressing on my finger, but loved it on the pasta salad!! Next time I will add some finely crumbled feta cheese to it and let it sit a while. (Did this and it’s much better.) This would be very easy to make ahead of time and bring as a side dish to a BBQ, or at home with.. anything! I keep thinking sausages for some reason.

For the lemon olive oil dressing:
1/3 cup fresh squeezed lemon juice (from 2 to 3 lemons)
1 tablespoon lemon zest
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
1/2 cup extra virgin olive oil
1/2 teaspoon fresh oregano (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

For the pasta salad:
1 pound rotini pasta, or other pasta shape of your choice
1/2 small red onion, quartered and thinly sliced **** Soak in salted water to tame the onion taste. It really works!
1 red pepper, finely diced
1 pint cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1/2 cup crumbled feta
1 cucumber, quartered and sliced
1/4 cup parsley, roughly chopped
Salt and pepper to taste

Cook the pasta one minute past dente. Drain, put in a bowl of water with ice cubes. Let cool. Drain. Drizzle olive oil on the pasta, mix to coat all pasta, cover with saran wrap and put in fridge.

You can mix it all ahead of time to make the salad or put it out for people to make their own with their favourite toppings.

A great display so people can pick there own makings.. but it’s WAY better adding feta cheese to the dressing, letting it sit, then putting the salad all together and letting it sit in the fridge, likely even better overnight!! Mix well before serving.

This picture is before I shook it up.. second time I made this I added fine feta cheese to it… very good!