Greek Pasta Salad

Michael Symon
|
Servings: 6
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easy
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15 to 30 min

A tasty app for your next picnic!


  • Ingredients
  • step-by-step directions
Ingredients
Greek Pasta Salad
  • 1 (16-ounce) package Fusilli pasta
  • 4 tablespoons red wine vinegar
  • 1 lemon (juiced)
  • 2 cloves garlic (peeled, grated)
  • 2 tablespoons fresh oregano (finely chopped)
  • 2 tablespoons fresh parsley (finely chopped)
  • 2/3 cup olive oil
  • 1 small English cucumber (diced)
  • 1 cup grape tomatoes (halved)
  • 1/2 red onion (peeled, shaved)
  • 1 cup Kalamata olives (halved)
  • 1 cup Feta cheese (crumbled)
  • arugula (for serving)
  • Kosher salt and freshly ground pepper (to taste)
Directions
  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Remove from heat, drain and rinse. Drain again and set aside.
  • In a large bowl, add vinegar, lemon juice, garlic, oregano, parsley and stir to combine. Whisking continuously, slowly drizzle in oil until mixture is fully combined, and season with salt and pepper. Add prepared pasta, cucumber, tomatoes, onion, olives, Feta and gently toss to combine.
  • Just before serving, add arugula and toss to combine. Serve.
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