Author Notes
This salad is healthy and delicious, and is always a hit at potlucks or barbeques! —BC Mama
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Ingredients
- Dressing
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1/2 cup
Greek Yogurt
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1/3 cup
Extra Virgin Olive Oil
-
1
Lemon Juiced
-
2 tablespoons
Balsalmic Vinegar
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2
Cloves of Garlic Finely Diced
-
1 bunch
Fresh Oregano Finely Diced
-
1
Shallot Finely Diced
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Salt to Taste
- Pasta and Vegetables
-
1 pound
Dried Short Pasta (I like using Gemelli or Fusilli)
-
1
Red Onion Finely Diced
-
1 pound
Cherry Tomatoes Halved or Quartered Depending on Size
-
1
Green Pepper Thinly Julienned
-
1
Large Field Cucumber Fined Chopped
-
1/2 cup
Crumbled Feta
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1/3 cup
Kalamata Olives Diced
Directions
-
Combine all of your prepared dressing ingredients in a mixing bowl. Whisk everything together and taste for seasoning. Be careful about adding too much salt, because you will get a lot of salty flavour from the feta. The dressing can definitely sit overnight to bring out the garlicky goodness!
-
Cook your pasta in salted water. Make sure it is al dente, because the dressing will soften the pasta once it is absorbed. Once your pasta is cooked, leave in a large bowl to cool. If you are short on time, rinse under cold water.
-
Add all of your prepared vegetables and feta to the bowl of pasta. Pour on your dressing and toss. I like to let the salad sit for an hour before serving, to giving the dressing a chance to be absorbed, but it is not necessary.
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Enjoy!
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