Greek Pasta Salad
Light
Weekend
Veggie Forward
Ingredients
- For the dressing:
- 2 tablespoons (90 g) olive oil
- 1.5 tablespoons lemon juice
- 1.5 tablespoons honey
- 1.5 tablespoons Dijon mustard
- 3/4 teaspoon minced garlic
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons red wine vinegar
- Salad:
- 250 g spelt pasta
- 1 red bell pepper, diced
- 100 g olives, chopped
- 1 small cucumber, diced
- 2 tomatoes, diced
- 1 scallion, sliced into rings
- 1/4 cup fresh basil
- 100 g feta cheese, cubed
Instructions
Difficulty ⭐
Why this recipe existsThis salad is perfect… on hot days when you'd like to eat something nice and cold…
Bring water to a boil in a pot, add salt, and add the spelt pasta. Cook the pasta for 4 minutes.
Preparing the vegetables: Wash the vegetables and dice them. Peel the spring onions and slice them into rings. Chop the olives as desired or leave them whole. Wash the fresh basil, pat it dry, and chop it.
Once the pasta is cooked, drain it, let it cool, and transfer it to a large bowl. Add the chopped vegetables, basil, and feta cheese.
Prepare the dressing: Mix all the dressing ingredients together well and pour it over the pasta salad.
Toss everything together well and add additional salt to taste.
Serve as a stand-alone dish or as a side dish at a summer picnic.
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