This Greek pasta salad recipe makes a great summer salad.
Ingredients
- penne pasta: 2 cups
- olive oil: 0.66667 cup
- red wine vinegar: 0.25 cup
- garlic: 2 clove (crushed)
- lemon juice: 1 Tbsp
- oregano: 2 tsp (dried)
- salt and pepper: 0 piece (to taste)
- cherry tomatoes: 10 piece (halved)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- red onion: 1 small (chopped)
- cucumber: 0.5 piece (sliced)
- black olives: 0.5 cup (sliced)
- crumbled feta cheese: 0.5 cup
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
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Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
-
Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta mixture and mix well. Cover and chill for 3 hours before serving.
