Healthy Greek Pasta

Photo: Unsplash

It’s the perfect side dish for your Labor Day weekend.

Ingredients

Pasta Salad:

  • 8 oz bowtie pasta, cooked to al dente

  • 1 english cucumber, sliced into half moons

  • 10 oz cherry tomatoes, halved

  • 1 green pepper, chopped

  • 1/2 red onion, chopped

  • 5 oz kalamata olives, halved

  • 3 tbsp fresh parsley, chopped

  • 8 oz feta, cubed

Zesty Vinaigrette:

  • 1/3 cup olive oil

  • 1/3 cup water

  • 3 tbsp red wine vinegar

  • 1/2 lemon, juiced

  • 2 tbsp honey

  • 2 tsp dijon mustard

  • 3 garlic cloves, minced

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp fresh dill, chopped

  • 1 tsp salt

  • 1/2 tsp black pepper

Instructions

Prepare Pasta & Veggies:

  • Bring a large pot of water to a boil and add salt. Cook pasta according to package instructions, to al dente. Drain cooked pasta and rinse with cold water.

  • Slice english cucumber into half moons, halve tomatoes, chop bell pepper, chop red onion, halve kalamata olives, and chop fresh parsley. Cut feta into small cubes.

Prepare Zesty Vinaigrette:

  • In a separate bowl or mason jar, add olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, fresh parsley, fresh dill, salt, and pepper. Whisk together well.

Combine:

  • In a large bowl, add cooked pasta, chopped veggies, and pour in the zesty vinaigrette. Gently toss to combine all ingredients.

  • Taste and adjust seasonings to your liking by adding more salt, pepper, lemon, or herbs. Refrigerate for up to 4 days!

Notes

  • Keep refrigerated, lasts up to 4 days.

  • Don’t forget to salt the pasta water.

  • Run cold water over the cooked pasta to stop it from overcooking.

  • Use 2 tsp dried herbs if you don’t have fresh. 

We LOVE Spoonful of Si around here and this is another one of our favorites to serve.