Tomato Cucumber Greek Pasta Salad
Tomato Cucumber Greek Pasta Salad is very quick and easy to prepare, making it perfect for a weeknight dinner or to take to potluck dinners, parties, cookouts, etc. I love picking up the required ingredients from our local farmer’s market, so they are very fresh. This one has been a hit with all who have tried it, and I hope it’ll be one of your favorites as well.
Tomato Cucumber Greek Pasta Salad Ingredients:
1 pound of Bow Tie Pasta
1 six – eight ounce can of sliced black olives – drained
1 large cucumber – washed and chopped
1 cup of cherry tomatoes – washed and chopped
1 white onion – chopped
1/2 of a red bell pepper – washed and chopped
1/4 cup Italian Parsley – washed and chopped
1 12 – 14 ounce container of crumbled Feta cheese
FOR THE DRESSING:
1/4 cup of red wine vinegar
1/2 cup of extra virgin olive oil
2 lemons – squeezed for the juice
2 teaspoons of minced garlic
1 1/2 teaspoons of honey Dijon mustard
1 teaspoon of Italian seasoning
2 heaping Tablespoons of Greek Yogurt
1 Tablespoon of honey
pinch of salt (about 1/8 of a teaspoon)
pinch of pepper (about 1/8 of a teaspoon)
HERE’S WHAT YOU DO:
In a medium stock pot: fill the pot about 3/4 full with hot water, add about a Tablespoon of butter, and a teaspoon of salt, and bring to a boil, and add the Bow Tie pasta. Turn the heat down to medium low, and cook for about 11 minutes, just until the Pasta is tender, but still a little firm. Remove from heat, and carefully pour Pasta into a Colander in the sink. Drain all water off the pasta, and return pasta to stock pot. Allow to cool for about 10 minutes, stir, and place stock pot in the refrigerator to completely cool the pasta.
While Pasta is cooling, wash the cucumber, cherry tomatoes, red bell pepper, and Parsley, and dry vegetables on a kitchen towel. Chop cucumber, cherry tomatoes, red pepper, and parsley, and set aside. Peel and chop onion. Drain the sliced black olives. Remove pasta from refrigerator, stir, and add chopped cucumber, cherry tomatoes, red pepper, parsley, onion and black olives, and stir until well mixed. Place pasta salad back in refrigerator. In the blender, blend on low; red wine vinegar, extra virgin olive oil, lemon juice, minced garlic, honey Dijon mustard, Italian seasoning, Greek yogurt, honey, salt and pepper, until well mixed and all ingredients are completely blended. Remove Pasta salad from refrigerator, and pour dressing over pasta salad, and using two large spoons, toss salad to coat pasta and vegetables in dressing. Place pasta salad in a bowl, or serving platter, and sprinkle crumbled Feta cheese over the top. Serve immediately. Enjoy!
NOTE: Italian parsley, also called Italian flat parsley is different from parsley that’s used as a garnish. Most Produce departments carry Italian parsley. It does have a different flavor than regular parsley. The lemon juice squeezed from the lemons may vary slightly, but you’ll typically end up with 1/4 to 1/3 cups of lemon juice from two lemons. If you have a little more or less, that’s okay, the dressing will still have the flavor from the fresh squeezed juice.
If you’re making the pasta salad ahead, wait until you’re ready to serve salad to mix pasta and vegetables together, and pour dressing over salad and top with cheese. You can make the pasta, and prepare all vegetables ahead, and keep in separate covered containers in the refrigerator until time to serve the salad. Make the dressing fresh before you serve the salad.
These are a few items I use when preparing Tomato Cucumber Greek Pasta Salad in my own kitchen:
Calphalon Classic Stainless Steel 8 quart Stock Pot with Steamer and Pasta InsertGorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)J.A. HENCKELS INTERNATIONAL 31161-201 CLASSIC Chef’s Knife, 8 Inch, BlackKooK Double Wall Serving Bowl – 11 Inch Hammered Style – Stainless Steel (Soup, Cooked Food, Salads, Fruit)