Greek Pasta Salad

Toss together a vibrant Greek Pasta Salad recipe bursting with feta, Kalamata olives, and a zesty lemon-herb dressing. Perfect for picnics or a light lunch!

📝 Ingredients

• 8 ounces farfalle (bowtie pasta)
• 1 lemon (zested and juiced)
• 1 tablespoon red wine vinegar
• 2 garlic cloves (minced)
• 1 teaspoon dried oregano
• Kosher salt (to taste)
• Black pepper (to taste)
• 1/4 cup extra-virgin olive oil
• 1/2 English cucumber (chopped)
• 1 green bell pepper (chopped)
• 10 ounces cherry tomatoes (halved)
• 1 to 2 shallots (chopped )
• 1 cup chopped fresh parsley
• 2 tablespoons capers (drained and rinsed)
• 1/2 cup pitted kalamata olives
• 1/3 cup feta cheese (crumbled)

👨‍🍳 Instructions

1. 1Boil pasta: Boil the pasta in salted water as per package instructions until al dente, about 8 minutes. Drain and let cool slightly.
2. 2Whisk dressing: In a large bowl, whisk together lemon juice and zest, red wine vinegar, minced garlic, oregano, and a pinch of salt and pepper. Gradually add the olive oil, whisking continuously.
3. 3Toss salad: Add the cooked pasta, cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives to the dressing. Toss until well coated. Gently fold in the feta cheese.
4. 4Chill: Cover the salad and refrigerate to let flavors blend, at least 30 minutes, or up to 24 hours. Toss again before serving. Enjoy chilled or at room temperature.