Name: Greek Island Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean inspired
Ingredients: 1 batch oregano basil lemon zest parmesan; 11 ounces rotini or fusilli pasta (3½ cups, dry); ½ large english cucumber (cut into 2 inch pieces, about 2 heaping cups); 1¼ cups jarred roasted red peppers (drained and chopped); ½ cup diced red onion; 1 cup grape tomatoes (chopped); 1 can chickpeas 14 ounces (398 ml, drained and rinsed, optional); Feta cheese (crumbled, goat feta recommended); 2 garlic cloves (medium); 3 to 4 Tbsp red wine vinegar (to taste, more if needed); ¼ cup extra virgin olive oil; 1 tsp lemon zest; 2 Tbsp fresh lemon juice (more if needed); 1 tsp dried basil; 2 tsp dried oregano; ¼ tsp fine sea salt; Fine sea salt and freshly ground black pepper (to taste)

1

Searing the Beef

Gluten free: use gluten free pasta.
Dairy free: replace feta with a plant based cheese or omit.
Make ahead: store elements separately and dress just before serving for best flavor.
Leftovers: keep refrigerated up to 2 days, refreshing with a splash of olive oil and vinegar before serving.

Notes

1

Prepare the oregano basil lemon zest parmesan and set aside.

2

Cook pasta in a large pot of boiling salted water until al dente. Drain and set aside.

3

In a large mixing bowl, whisk garlic, red wine vinegar, olive oil, lemon zest, lemon juice, basil, oregano, and salt until smooth.

4

Add cucumber, roasted peppers, onion, tomatoes, chickpeas (if using), and pasta to the bowl. Toss until everything is well coated.

5

Portion onto plates. Scatter parmesan and feta over the top. Serve remaining cheese at the table in small bowls.

Instructions

1 batch oregano basil lemon zest parmesan

feta cheese (crumbled

goat feta recommended)

Cheese

11 oz rotini or fusilli pasta (3 ½ cups dry)

½ large English cucumber (cut into 2" pieces about 2 heaping cups)

1 ¼ cups jarred roasted red peppers (drained and chopped)

½ cup red onion (diced)

1 cup grape tomatoes (chopped)

1 can chickpeas (14 oz/398 ml drained and rinsed optional)

Pasta Base

2 garlic cloves (medium)

3 to 4 Tbsp red wine vinegar (to taste

more if needed)

¼ cup extra virgin olive oil

1 tsp lemon zest

2 Tbsp fresh lemon juice (more if needed)

1 tsp dried basil

2 tsp dried oregano

¼ tsp fine sea salt

fine sea salt and freshly ground black pepper (to taste)

Vinaigrette

Greek Island Pasta Salad

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This pasta salad carries the ease of summer. Rotini or fusilli catches the herbed vinaigrette, while cucumber, roasted peppers, and tomatoes bring brightness. Feta and parmesan add richness, and chickpeas offer an optional boost of heartiness. It is a dish that feels as welcome at a picnic table as it does on a shaded patio.

Servings :

6

Calories:

Prep Time

20 min

Cooking Time

10 min

Rest Time

0

Total Time

30 min