Prep: 20 mins | Cook: 10 mins | Additional: 3 hrs. | Total: 3 hrs. 30 mins | Servings: 8 | Yield: 8 servings
Yummy, cheesy, and easy! Those exact three words best describe this incredible Greek pasta salad! A big thanks to my dear friend, Jan for giving me the recipe because I never would have tasted how awesome this dish is! If I were you, I would go to the grocery store right now, buy all the ingredients, and start preparing. Enjoy!
2 cups penne pasta
¼ cup red wine vinegar
1-tablespoon lemon juice
2-cloves garlic, crushed
2-teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10-eaches cherry tomatoes halved
1-small red onion, chopped
1-green bell pepper, chopped
1-red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese
Step 1: Place a large pot on the stove.
Step 2: Pour in salted water and turn the heat to high. Allow it to boil.
Step 3: Add in the penne pasta and cook for about 11 minutes or until al dente’. Drain the water and rinse with running cold water to stop the cooking process.
Step 4: In a medium bowl, add in the lemon juice, garlic, vinegar, olive oil, oregano, salt, and pepper. Whisk until well mixed then set aside.
Step 5: In a large mixing bowl, add in the cooked pasta, cucumber, red and green bell peppers, tomatoes, onion, feta cheese, and olives. Mix until well combined.
Step 6: Pour in the vinaigrette over the pasta and toss until all the ingredients are covered with the sauce.
Step 7: Cover with plastic wrap and let it sit in the fridge for at least 3 hours to chill.
Step 8: Serve and enjoy!
Per Serving: 306.6 calories; protein 5.4g 11% DV; carbohydrates 19.3g 6% DV; fat 23.6g 36% DV; cholesterol 14mg 5% DV; sodium 258.1mg 10% DV.
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