Ever since my family traveled to Greece this summer, I have been craving the same flavors at home on a daily basis. Thankfully in Springfield, IL, we have access to an amazing store that carries Spartan Valley olive oil and a variety of foods needed to recreate all the same flavors, albeit without the Aegean sea in the background.
A quick trip to the Old Capitol Farmer’s Market on Wednesday or Saturday to pick up the remaining herbs and veggies makes this an easy side dish to prep for the whole weekend. Use dairy-free cheese for a completely vegan meal!
Greek Pasta Salad Ingredients:
– 8 oz pasta of choice (use chickpea pasta for extra protein)
– 1 large cucumber, seeded and diced
– 1 pint cherry tomatoes, halved
– 1/2 block feta cheese, crumbled (use Violife or Follow Your Heart for dairy free)
– 1/4 cup fresh parsley, chopped
– 1 small shallot, thinly slice in half moons
– 2 tbsp capers, rinsed and drained
– 1/4 cup pitted kalamata olives, sliced
– 2 tbsp olive oil
– 1 tbsp lemon juice, plus 1 tsp grated lemon zest
– 1 tsp dried oregano
– Salt & pepper to taste
Instructions:
- Cook pasta according to package instructions in heavily salted water. Drain and rinse in cold water to stop the pasta from cooking.
- In a bowl, mix cooled pasta, cucumber, tomatoes, feta, parsley, shallot, capers, and kalamata olives.
- In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the pasta & veg. Toss to combine and cover.
- Chill in the fridge for 10-15 minutes before serving, or overnight for best flavor.
Click HERE to watch recipe video!
