Empty My Fridge
Pasta Salad (My favorite Greek Pasta Salad
Ingredients
- Bowtie pasta8 oz
- Cucumber½
- Bell pepper1
- Cherry tomato10 oz
- Shallot1–2
- Parsley · chopped1 cup
- Caper2 tbsp
- Kalamata olive · pitted½ cups
- Feta cheese⅓ cups
- Lemon1
- Red wine vinegar1 tbsp
- Garlic2
- Oregano · dried1 tsp
- Salt
- Black pepper
- Extra virgin olive oil
Instructions
- Boil the farfalle in salted water following the package directions (about 8 minutes). Drain and let it cool briefly.
- In a large bowl, whisk the lemon juice and zest, red wine vinegar, minced garlic, dried oregano, a good pinch of kosher salt and black pepper. While whisking, drizzle in about 1/4 cup extra virgin olive oil.
- Add the pasta, chopped cucumber, chopped green bell pepper, halved cherry tomatoes, chopped shallots, chopped parsley, drained capers and pitted Kalamata olives to the dressing. Toss to coat, then add the crumbled feta and toss very gently.
- Cover and refrigerate for 30 minutes to 24 hours. Toss once more and serve cold or at room temperature.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.