Greek Pasta Salad  recipe

Good tartness makes mayo-free spaghetti salad palatable. This Greek pasta salad understands this with its bright lemon dressing, salty olives and capers, and punchy-creamy feta cheese.

Ingredient

– 8 ounces farfalle (bowtie pasta) – ½ English cucumber, chopped – 1 green bell pepper, chopped – 10 ounces cherry tomatoes, halved – 1 to 2 shallots, chopped – 1 cup chopped fresh parsley – 2 tablespoons capers, drained and rinsed – ½ cup pitted Kalamata olive – ⅓ cup feta cheese, crumbled, more or less to your liking

Direction

Follow the directions on the package to boil the pasta in salted water for about 8 minutes. After draining, set it aside for a short time to cool down. 

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Mix lemon juice and zest, red wine vinegar, garlic, oregano, and a sprinkle of kosher salt and black pepper in a large bowl. Mix well and add ¼ cup extra virgin olive oil while stirring. 

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Pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives go into the dressing basin. Once coated, add the feta and gently mix again. 

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Cover and put in the fridge for 30 minutes to 24 hours before serving for the best taste. Give the salad one last look. 

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also see

also see

Mahalabia (Rose Water Milk Pudding) recipe