Wednesday, June 11, 2014

Cooking: Greek Pasta Salad with Lemon Feta Vinaigrette (Recipe)

It's summer, which for me, means it's pasta salad time! I love eating pasta salads this time of year because they are simple, one bowl, meals to make; they typically include lots of veggies so it's easier to get your daily allotment; and leftovers store nicely for snacking or lunching on the next day.

Here are some of my favorite pasta salad recipes:

I was in the mood for something lemon-y so I came up with a greek pasta salad, and I love the vinaigrette! I will definitely be trying it on a green salad too.

Click through for the recipe.


1 lb Farfalle Pasta (Barilla is my choice) cooked to al dente instructions in a pot of salted water
1 cucumber sliced into quarters lengthwise and chopped into 1/2" pieces
1 cup cherry tomatoes, quartered
Kalamata olives chopped finely (about 2 tablespoons)
6 ounces crumbled feta cheese (some of which is used in viaigrette)
2 boneless grilled or roasted chicken breasts, chopped into 1/2" pieces (rotisserie chicken also works well--remove the breasts and chop them)
Freshly ground salt and pepper to taste

Combine all ingredients in a large bowl (reserving 1/4 cup of the feta for the vinaigrette) and season with salt and pepper. Toss with vinaigrette.

I find the flavors in the dressing are more intense if you serve this salad immediately, which is the way I like it!


2/3 cup vegetable oil (such as avocado or canola)
juice of 2 lemons
1 t kosher salt
1/2 t. ground pepper
1 t dried basil
1 t dried oregano
1 T chopped red onion
1 clove garlic
1/4 cup crumbled feta

Blend all ingredients well. (I use a blender.)


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