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
Ingredients
- 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!
Instructions
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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.
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Drain and rinse under cold water, drain.
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Meanwhile, In a large bowl, combine the dressing ingredients or the bottle of dressing.
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Stir in the pasta with the cucumber, red onion, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.
