Greek Pasta Salad with Basil and Feta
Greek Pasta Salad filled with fresh vegetables, vinaigrette and crumbled feta
Ingredients
- 1 lb bite sized pasta - I like large shells
- 2 pints halved cherry tomatoes
- 1 small red onion, cut into bite sized slivers
- 1/2 English cucumber, chopped into bite sized pieces
- 2 cups mini peppers, chopped into small pieces
- 1/2 cup chopped fresh basil
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp dried oregano
- 1/2 tsp red pepper flakes
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb. block feta cheese, broken into bite sized pieces
- optional - add chopped peperoncini to garnish
Instructions
- Heat a large pot of water to boil for cooking the pasta. Heavily salt and cook according to package directions.
- Meanwhile, In a large bowl or platter with edges, pile in the veggies; tomatoes, onion, cucumber, peppers, and basil, tossing to combine.
- In a jar or small glass bowl, combine the olive oil, vinegar, oregano, chili flakes, salt and pepper, shaking or stirring to combine.
- When the pasta is done, drain and add to the bowl with the veggies. Toss the vinaigrette on top and fold everything together while the pasta is warm - this will help it absorb the flavors. When it's cooled to room temperature, add the feta, and top with chopped peperoncini if desired.
Notes
This is a flexible recipe, like most pasta salads, so you can swap out veggies as you find your favorites. The vinaigrette is delicious and I often double it to have on hand. I also like to add more if using the next day, so if you make this ahead, I suggest making extra dressing.