Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb pasta; 1 can (15 oz) garbanzo beans, drained; 1/4 cup diced red onion; 1 cucumber, diced; 1 pint cherry tomatoes; ½ cup Kalamata olives; ½ cup crumbled feta cheese; 2 tablespoons red wine vinegar; Two tablespoons of olive oil; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste

A bright, briny pasta salad with feta, olives, cucumber, and oregano dressing.

Total time

30 min

Serves

8

Difficulty

Medium

play_circle Watch episode 106

As seen on Episode 106

The pantry

kitchen

Essentials · serves 8

1 lb pasta 1 can (15 oz) garbanzo beans, drained 1/4 cup diced red onion 1 cucumber, diced 1 pint cherry tomatoes ½ cup Kalamata olives ½ cup crumbled feta cheese 2 tablespoons red wine vinegar Two tablespoons of olive oil 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste

·

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The preparation

7 steps, about 30 minutes start to finish.

01
Cook pasta and cool
02
Dice vegetables to size of garbanzo beans
03
Combine pasta, beans, and vegetables
04
Make dressing with olive oil, red wine vinegar, and oregano
05
Toss salad with dressing
06
Top with feta cheese
07
Season with salt and pepper

lightbulb The chef's notes

“Cook the pasta, then cool it fully before dressing so it doesn't drink up all the dressing warm and turn dry. Dice the vegetables about the size of the garbanzos so every forkful has a little of everything.”

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