Greek Pasta Salad
Cold pasta salad with cucumber, tomato, and feta cheese tossed in lemon-herb dressing. Assembled and chilled, served at room temperature or cold.
Ingredients
Method
Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente, then drain and rinse with cold water. Transfer to a large bowl and set aside to cool.
Dice the cucumber and halve the cherry tomatoes. Thinly slice the red onion. Add both to the cooled pasta along with crumbled feta cheese and halved olives.
Whisk together lemon juice, olive oil, dried oregano, minced garlic, and salt in a small bowl.
Pour the dressing over the pasta salad and toss gently until all ingredients are evenly coated.
Top with fresh chopped parsley. Refrigerate until ready to serve; salad may be served chilled or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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