A light and flavorful Greek pasta salad made with summer vegetables from the garden harvest. 
When the days get longer and the sun grows stronger, suddenly the oven becomes an appliance that won’t get used again until the fall. I enjoy the change in my cooking routine and embrace a lighter menu. This Greek Pasta Salad is loaded with yummy vegetables and packed with flavor. I’ve been slacking on sharing delicious recipes on the blog and was very excited to post this one! I love Greek food. Adam and I just celebrated our four year wedding anniversary and it makes me want to return to Santorini where we were married.
The combination of salty feta with ripe tomatoes, crunchy cucumbers, and oregano is so good! One of my not so secret tips for making the dressing is in the recipe below. I buy a jar of olive oil herb marinated artichoke hearts and reserve some of the oil for the dressing. This really elevates the flavor.
- 4 cups cooked pasta
- 1 cup diced red onion
- 2 cup diced tomato
- 2 cup diced cucumber
- 1 cup diced marinated artichoke hearts
- 1 6 ounce container of feta cheese, crumbled
- Dressing:
- 1 cup olive oil (suggestion, purchase artichoke hearts marinated in herbs and olive oil and use this for more flavor)
- 1/4 cup lemon juice
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- Combine pasta, onion, tomatoes, cucumber, and artichoke hearts in a large bowl. Mix well.
- Stir in feta cheese.
- Make the dressing. Combine olive oil, lemon juice, oregano, salt, and pepper. Pour dressing over the pasta salad and mix.
- Chill for at least two hours before serving.
Try some of my Italian Pasta Salad recipe as well, it’s another crowd plea
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