Easy greek-style pasta salad
Indulge in the perfect blend of Mediterranean flavors with this easy Greek-style pasta salad. Tangy feta, kalamata olives, and fresh veggies combine for a savory and refreshing dish.
Ingredients:
- 200g bow-shaped pasta, or use your favourite shape
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 16-20 cherry tomatoes
- 75g olives, pitted (you can use green or black)
- ½ small cucumber
- 1 red onion
- 100g feta cheese
- kettle (optional)
- medium saucepan
- wooden spoon
- timer
- measuring spoons
- mixing bowl
- mixing spoon
- colander
- chopping board
- sharp serrated knife
- measuring scales
Instructions:
- Fill a medium saucepan with hot water from the tap until it’s three-quarters full. Place the pan on the stove. Add a pinch of salt to the water and heat it over medium-high heat. The water should come to a boil within a minute. Gently add the pasta to the boiling water, taking care to avoid splashing to prevent burns.
- Using a cloth to handle the hot saucepan, stir the pasta with a long wooden spoon to prevent sticking. Set a timer for 10 minutes. Stir the pasta occasionally and monitor the heat to ensure the water is at a gentle boil as the timer counts down.
- While the pasta is cooking, combine 3 tbsp of extra virgin olive oil, 1 tbsp of red wine vinegar, and 1 tsp of dried oregano in a mixing bowl. Season with salt and black pepper, then mix well to prepare a flavorful dressing for the pasta.
- Once the timer goes off, test the pasta for doneness. Remove a piece of pasta with the wooden spoon, place it on a plate to cool slightly, and taste it. If the pasta is soft, it's cooked. If it's still a bit hard, cook for an additional 2 minutes before checking again.
- Position a large colander or sieve in the sink. When the pasta is ready, turn off the heat and carefully drain the pasta into the colander, allowing the hot water to flow out. Let the pasta cool for a few minutes in the colander before transferring it to the mixing bowl with the dressing. Coat the pasta evenly in the dressing by mixing well.
- On a chopping board, halve the cherry tomatoes by pinching them and slicing through the middle with a serrated knife. Cut the pitted olives in the same manner. Add the tomatoes and olives to the pasta.
- Cut the cucumber in half lengthwise on the board, then divide each half into four long pieces. Slice the cucumber into small triangles and add them to the bowl with the pasta, tomatoes, and olives.
- Secure the onion on the board and remove the top. Halve the onion through the root end and peel off the outer layers. Slice the onion halves thinly into half-moon shapes and add them to the bowl.
- Crumble the feta cheese over the bowl and gently combine all ingredients. Serve immediately or refrigerate for up to a day before enjoying.
Summary:
- Calories: 1575 kcal
- Fat: 74 g
- Protein: 46 g
- Carbs: 185 g
- Potassium: 1571 mg
- Magnesium: 189 mg