this pasta salad is the perfect side dish and easy to prep ahead of time; make it the day before and store in the fridge until ready to serve! or grill up some chicken and turn it into a main dish.
all of my fresh herbs are growing like weeds, which is why there are so many packed into this recipe. if you don't have any fresh ones on hand, you can leave them out. they aren't totally necessary but they add extra flavor!
greek pasta salad
yields: 8 servings prep time: 20 minutes chill time: 1 hour
½ cup olive oil
¼ cup red wine vinegar
2 tsp. minced garlic
1 tsp. Dijon mustard
¼ cup freshly chopped oregano, or 2 Tbsp. dried oregano
2 Tbsp. freshly chopped dill
1 tsp. kosher salt
½ tsp. freshly cracked black pepper
1 lb. rotini pasta noodles, cooked and drained
12 oz. jar quartered artichoke hearts, drained and roughly chopped
12 oz. jar of pitted Kalamata olives, drained and halves
1 English cucumber, peeled and diced
1 red bell pepper, cored and diced
½ red onion, thinly sliced
8 oz. feta cheese crumbled
¼ cup freshly chopped basil
¼ cup freshly chopped parsley
2 handfuls of arugula + spinach blend, optional
In a small bowl, whisk together the olive oil, vinegar, garlic, Dijon, oregano, dill, salt and pepper. Set aside at room temperature to let all the flavors merry together.
Alternatively, you can add all the ingredients to a mason jar fitted with a lid and shake well
Cook the pasta according to the package’s directions. Drain but don’t rinse.
While the pasta is cooking, chop all your veggies and herbs and place them in a large bowl.
Add the cooled pasta to the veggies, pour in the dressing and toss until everything is fully coated.
Cover and refrigerate for at least 1 hour, overnight or until ready to serve.
Toss, taste and season, if needed, before serving!