Castelvetrano Greek Pasta Salad

Castelvetrano Greek Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

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4.89 from 17 votes

This Greek inspired Castelvetrano pasta salad is exactly what we all need as we keep inching our way towards summer

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

For the Greek Vinaigrette

2 cloves garlic, chopped
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
kosher salt and freshly cracked black pepper to taste

For the Pasta Salad

1 cup halved cherry tomatoes
1 cup halved and sliced Persian cucumbers
1 red bell pepper, diced
1 yellow bell pepper, diced
½ cup Castelvetrano olives, halved
½ red onion, thinly sliced
8 ounces feta, drained and crumbled
Kosher salt and freshly cracked black pepper to taste
10 ounces Pasta any sort variety will do

Instructions

In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside
In a large bowl, combine all of the pasta salad ingredients together and gently toss to combine. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.

Notes

You can eat this at room temp, warm, cold, you name it! It’s great as the main course and also wonderful as a side dish! If you want to serve some chicken, steak or fish for the main.

Nutrition