- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Greek pasta salad is an excellent salad to have in your back pocket. It’s simple to shop for and quick to make. Serve this as a side dish, or turn it into dinner and top it with your favorite protein.
To create a well-seasoned and flavorful salad, we use brine in two ways: First, we add a couple of tablespoons of juice from a jar of pepperoncini peppers, which adds some pep and spice. Second, we buy feta cheese packed in brine and incorporate a couple of tablespoons of the cloudy, salty liquid into the dressing. While the pepperoncini and feta brine are optional, we highly recommend them if you have them available.
Ingredient:
- Greek Pasta Salad
- 8 ounces (226g) short-cut pasta, such as bow-tie, fusilli, or penne
- 1/2 cup thinly sliced red onion
- 3 small tomatoes, chopped, 1 ¼ cups
- 1 green bell pepper, chopped
- 1 ¼ cups Kalamata olives, pitted and halved
- 8 ounces (226g) feta cheese, cut into ½-inch cubes
- 4 pepperoncini peppers, thinly sliced, optional
- Salad Dressing
- 1/4 cup (60ml) extra-virgin olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 tablespoons (30ml) brine from jar of pepperoncini peppers or use fresh lemon juice
- 2 tablespoons (30ml) brine from feta, optional, see tips
- 1 ½ teaspoons dried oregano
- 1/4 teaspoon fine sea salt plus more to taste