Servings: 3
Calories: 400kcal
Equipment
- Mixing bowl
- spatula, etc.
Ingredients
- 8 oz of al dente rotini penne, or fusilli pasta, dancing with delightful twists and turns
- 1/2 of a green bell pepper and 1/2 of a red bell pepper chopped for a colorful medley
- 1/2 of an English cucumber meticulously diced into bite-sized pieces
- 1/2 of a medium red onion thinly sliced to add a touch of piquancy
- 1 cup of vibrant cherry or grape tomatoes halved to release their juicy goodness
- 3/4 cup of crumbled feta cheese a Mediterranean treasure in every bite
- 1/2 cup of Kalamata olives carefully pitted and halved to bring a burst of brininess
- 2 tablespoons of fresh parsley or dill finely chopped for a herbaceous touch
- Juice from 1/2 a large lemon squeezed to brighten up the ensemble
- 2 tablespoons of red wine vinegar for a tangy and sophisticated note
- 1.5 cloves of garlic minced to infuse a subtle kick
- 1/4 cup of extra virgin olive oil drizzled with the essence of Mediterranean sun-kissed olives
- 3/4 teaspoon of dried oregano adding a hint of the Greek countryside
- Salt and freshly ground black pepper judiciously sprinkled to harmonize the flavors
Instructions
- Boil the rotini, penne, or fusilli pasta until al dente according to the package instructions. Drain and let it cool to room temperature.
- Halve the vibrant cherry or grape tomatoes to release their juicy goodness.
- Meticulously dice the English cucumber into bite-sized pieces.
- Thinly slice the red onion for a touch of piquancy.
- Chop both the green and red bell peppers for a colorful medley.
- Carefully pit and halve the Kalamata olives to bring a burst of brininess.
- In a large mixing bowl, combine the cooked pasta and all the prepared vegetables.
- Add the crumbled feta cheese to the mix, creating a Mediterranean treasure in every bite.
- Sprinkle finely chopped fresh parsley or dill over the salad for a herbaceous touch.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano.
- Season the dressing with salt and freshly ground black pepper, adjusting to taste.
- Drizzle the prepared dressing over the pasta and vegetable mixture.
- Gently toss the salad to ensure all ingredients are evenly coated with the flavorful dressing.
- Cover the salad bowl and refrigerate for at least 1-2 hours to allow the flavors to meld and the salad to chill.
- Before serving, give the salad a final toss.
- Optionally, garnish with additional herbs or a sprinkle of feta cheese.
- Serve the Costco-inspired Greek Pasta Salad chilled as a refreshing side dish or a light
Notes
- Make sure to cook the farfalle (bowtie pasta) al dente, so it doesn’t get too soft when you mix it with the other ingredients.
- If you don’t have any fresh vegetables on hand, you can use frozen vegetables instead.
- If you don’t have any red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- Feel free to add any other vegetables you like, such as cucumber, artichoke hearts, or sundried tomatoes.
- To make this salad vegan, you can omit the feta cheese or use vegan feta.
- This salad can be served cold or at room temperature.
Nutrition
Calories: 400kcal
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