Know about Greek Pasta Salad Recipe: This pasta salad has all the flavor of your favorite Greek salad thanks to the addition of fresh tomatoes, peppers, and cucumbers as well as Kalamata olives and feta cheese. The dressing lemony garlicky flavor is bold enough to complement the olives and feta, but it doesn’t overshadow the more subtle cucumber and tomato flavors.
What’s more? This variation is much more practical for a picnic than one with salad greens, which quickly become mushy. Dressing for a salad. Nothing in this dish, not even the pasta, needs to be cooked, which is great news for those hot summer days. Pasta can be prepared in advance and then rinsed to remove part of the starch and cool it down.
Then, add a touch of olive oil, stir, and store in a sealed container. You may do this the night before and store it in the fridge until you’re ready to assemble the salad. You can store any leftover dressing in an airtight container in the fridge. This dressing is so adaptable; I’ve used it to top salads, seafood, and grilled vegetables.
About Greek Pasta Salad Recipes
Greek Pasta Salad Recipes Ingredients
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
- 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
Method for creating Greek Pasta Salad
1. Cook the pasta and drain
A big saucepan of strongly salted water should be brought to a boil. Pasta should be added and cooked until it is firm but tender. Use cold water to quickly cool the spaghetti to the touch.2. Soak the onions:
Put the onion slices in a bowl of cold water with a little salt. The onions should be drained after 10 minutes.3. Make the dressing:
Dressing components should be combined in a small container with a cover and shaken well before use. Add extra seasoning if desired.4. Assemble the salad ingredients:
Toss the cooled pasta with the drained red onion, peppers, tomatoes, olives, feta, cucumber, and parsley in a large bowl. Using your hands, gently toss in a quarter cup of the lemon olive oil dressing. To taste, add extra dressing in little amounts.What should We can put in pasta salad?
Even if you don’t use all of the dressing, it will keep for approximately a week in the fridge. Prepare to taste with salt and pepper.| Homepage | Click Here |
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