Greek Pasta Salad
Take this pasta to your next summer picnic! A pasta salad recipe with greek veggies and a creamy yogurt dill and feta dressing.
- 1 16 ounce package of pasta, bronze cut is best
- 2 cups cherry tomatoes
- 2 medium cucumbers
- 1 can black olives, pitted
- 1 medium red onion, diced
- 1 recipe Greek Yogurt Dressing
- 1/2 cup crumbled feta
for the salad
Line a large baking sheet with parchment.
Heat a large pot of salted water to a boil. Add in pasta and cook according to package directions. Drain then toss with a teaspoon of olive oil. Spread the warm pasta out onto the large baking sheet to cool and prevent sticking.
While the pasta is cooking, cut up the veggies. Quarter the cherry tomatoes, dice the cucumbers, dice the red onion, and quarter the olives.
Once pasta is cool, toss with the veggies and season with a little salt and pepper (1/4 teaspoon of salt and 1/8 teaspoon pepper should be good). Right before serving, pour the dressing over the salad and toss to combine. (If you add the dressing to early the pasta will soak up all of the flavor and liquid).