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Greek Pasta Salad

Classic Mediterranean Pasta Salad with Red Wine Vinaigrette is perfect for summer dining. Tangy feta cheese, ripe Kalamata olives, refreshing lemon juice, hearty artichokes, luscious tomatoes and crisp cucumbers mixed with al dente pasta –are just right for hot-weather fare.




Pasta salad:
12 oz. uncooked pasta, your favorite
3/4 cup thinly sliced red onions
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced cucumbers
1/2 cup Kalamata olives, pitted and sliced
3/4 cup diced green peppers (about 1medium)
1 14-ounce can artichoke hearts drained, stems left on and guarded the long way
1 cup crumbled feta cheeseVinaigrette:
1/3 cup red wine vinegar
1 Tbsp. freshly squeezed lemon juice
3-4 cloves garlic (1 1/2 Tablespoon minced garlic)
1 tsp. sugar
1tsp. salt
Black pepper
2 Tbsp. dried oregano

2-3 Tbsp. fresh chopped Dill and Italian parsley
3/4 cup extra-virgin olive oil


Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente- tender but still firm. Drain the pasta and rinse with cold water; place it to a large bowl to cool.
In a medium bowl, whisk together all of the dressing ingredients, except for the olive oil. Gradually pour in the olive oil, while still whisking. Season the dressing with salt and pepper, to taste.
Add the red onions, tomatoes, cucumbers, olives, artichokes, green peppers and feta cheese to the bowl with the pasta.
Pour the dressing over the pasta, add fresh chopped parsley and dill, tossing to combine, then cover the salad with plastic wrap and refrigerate it for couple hours or up to overnight.
Toss the pasta salad again before serving.