Greek Pasta Salad

Greek Pasta Salad

Blue Jean Chef

Recipe supplied from Meredith Laurence's cookbook, Blue Jean Chef: Comfortable in the Kitchen.

Serves: 6 – 8

Pasta Salad:

  • 1 lb. dried rotini or fusilli pasta
  • 4 or 5 ripe tomatoes, cut into wedges or 1 pint cherry tomatoes, halved
  • 1 cucumber, peeled and cubed (about 2 cups)
  • 1 half red onion, thinly sliced and soaked in cool water for 10 minutes (about 1/2 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 cup of Kalamata olives, pitted and halved
  • 1–1/2 – 2 cups feta cheese, crumbled or cubed
  • 1/4 cup chopped fresh basil or mint

Preparation

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.

Combine tomatoes, cucumber, red onion, red pepper, and olives in a large mixing bowl and set aside.

Prepare the dressing by whisking together the red wine vinegar, garlic, oregano, marjoram, salt, and pepper. Whisk in the olive oil. Set aside.

Assemble the salad by adding the cooked pasta to the vegetables, tossing in the feta cheese, and adding as much dressing as you like (you may have some left over).

Finally, toss in the fresh basil or mint, and season with salt and pepper. Serve at room temperature in a serving bowl or over a bed of greens on a large platter. Serves 6 – 8.

Dressing

  • 1/3 cup red wine vinegar
  • 1 clove of garlic, crushed
  • 1 tsp. dried oregano
  • Pinch dried marjoram
  • Salt
  • Freshly ground black pepper
  • 2/3 cup olive oil

Cook's Notes

Blue Jean Chef's Note:

I love having this pasta in the summer when tomatoes are at their best. Served at room temperature, it's the kind of pasta that's great to feed a crowd because you never have to worry about keeping it hot.

Soaking onions after they have been sliced or chopped is a great way to make them less pungent and more palatable if they are not going to be cooked. Soak or rinse the raw onions in cold water and then dry well with a paper towel before adding them to the dish.

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