Summer Greek Pasta Salad
Bring this 2O minute masterpiece to your 4th of July celebration and be the STAR spangled celebrity of the party! You can make it hours in advance and it tastes delicious as leftovers. It’s packed with flavor and veggies so you can feel good about serving yourself seconds :).
Made with Amore,
Elena
Summer Greek Pasta Salad
Ingredients
1 lb (454 grams) of pasta of choice
10 oz chopped cherry tomatoes
1 cucumber diced
1 chopped yellow or orange bell pepper
1/4 of a large red onion- chopped
1 can (14 oz) chopped artichoke hearts (in brine not oil)
1 cup sliced Kalamata olives
1 -8 oz block of fresh feta cheese (crumbled by hand)
Dressing
1 1/2 tsp dried oregano
1 1/2 tsp dried parsley
1/2 bottle of Tessemae’s Organic Lemon Garlic dressing and marinade
Directions
1. Chop all veggies and set aside
2. Bring a large pot of generously salted water to boil
3. Cook pasta according to package directions- al dente
4. Meanwhile- In a large serving bowl combine salad dressing and herbs- gently stir to combine
5. Drain the pasta when it is ready and add to the serving bowl with the dressing- gently toss until it’s well coated
6. Add all the veggies and toss
7. Crumble the block of feta and combine
8. Let set in fridge for up to 6 hours or eat immediately! Yum! Yum!