This pasta salad is so simple to make, is filled with fresh and delicious add-ins, topped with the perfect dressing combo and has been a hit at Summer BBQ’s!
You can make it a day ahead or the day of using a few simple ingredients and store it in the fridge.
This recipe is courtesy of Just a Taste.
2 ½ cups cooked pasta
½ pint of cherry tomatoes
1 cup of diced cucumbers
¾ cup diced green peppers
2/3 cup sliced red onion
2 tsp dry oregano
1 ½ tsp minced garlic
¾ cup sliced olives (I use Kalamata, rinsed, from jar)
1 cup crumbled feta
2 tsp freshly squeezed lemon juice
½ cup olive oil
1/3 cup red wine vinegar
Optional: 1 tsp sugar
Cook the pasta according to package instructions. Drain and rinse with cold water.
Mix the dressing together in a cup. Season with salt and pepper.
Add the onion, tomatoes, cucumbers, olives, green peppers and feta to the bowl with the pasta. Pour dressing over and toss.
Refrigerate for at least 3 hours or
overnight. Gently toss before serving.