Greek Pasta Salad


Preparation20 minutes
Cook time10 minutes
ServingsServes 6 to 8


    For the Dressing:
  • 1 Tbsp of Whole Grain Mustard
  • Juice of 1/2 Lemon
  • 3 Tbsp of Red Wine Vinegar
  • 1/4 to 1/3 cup of Olive Oil
  • 1 Garlic Clove, grated
  • 3 Tbsp of Chopped Parsley
  • 2 Tbsp of Chopped Fresh Oregano
  • 3 Tbsp of Fresh Chopped Dill
  • Lots of Salt and Pepper
  • For the remaining salad:
  • 8oz of Pasta of your choice, cooked, drained and cooled under cold water
  • 2 cups of Cherry tomatoes, halved
  • 1 Cucumber, peeled seeded and diced
  • 1/2 small Red Onion, chopped
  • 1/2 cup of Kalamata Olives, pitted and halved
  • 4oz of Crumbled Feta


    1) In a large bowl, mix together all the ingredients for the dressing, give it a taste and adjust to your preference (add more oil if you think it's too sharp or more vinegar if you like it more tangy, I also prefer more garlic and mustard) then toss in the remaining ingredients, stir together well, cover and refrigerate a minimum of a couple hours before serving.

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