Xavier Makes Easy Greek Pasta Salad Perfect for Summer Cookouts
The Fourth of July is coming up and any of us plan to celebrate at cookouts.
I know for me, cookouts mean I have to bring a dish to pass. That’s where this Greek Pasta Salad comes in!
It is so easy, can be made the morning of (or even the evening before), and is usually a pretty good crowd-pleaser.
Xavier’s Greek Pasta Salad
- 3 tbsp red wine vinegar*
- 2 tbsp fresh lemon juice*
- 1/3 cup olive oil*
- 1/2 tsp garlic powder*
- 1 tsp oregano*
- 1/2 tsp kosher salt
- 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free
- 1/3 cup red onion, diced
- 3 cups (from 1 large) English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 cup feta cheese, cubed
- fresh oregano, optional garnish
*Or you can skip all these ingredients and just use Italian or Greek dressing like I did. I like to keep it simple!
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
Drain and rinse under cold water, drain.
Meanwhile, In a large bowl, combine the dressing ingredients or the bottle of dressing.
Stir in the pasta with the cucumber, red onion, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.