This recipe is one of my absolute favorite summer staples. My mom has been making it since before I remember and I have strong memories of eating this all the time growing up! It made a little guest appearance at Wesley’s 2nd Birthday party, and we will surely be eating lots of it this summer! It is also a little bit of a teaser for some fun upcoming travel posts (wink wink, stay tuned).
Greek flavors are so bright and cheery and with the kick of the feta this is one of those flavor combos that just sings.
It is super easy to make and like so many pasta salads is better the next day. It is also super versatile. You can throw in some chicken to make it a full meal, swap the pasta out for chick pea noodles to add some additional protein, or just serve it as a side.
I have been known to make a double batch and just eat this for lunch and dinner for a week 😛 Maybe it’s the feta, or the way the feta, dill, and green onions sort of stuff themselves into the black olives, but I never get tired of it. I hope you enjoy it as much as I do! And keep a look out for more Greek themed content coming soon 😉
“Greek” Pasta Salad
Ingredients
Salad
- 1/2 Green Bell Pepper diced
- 3 Green Onions Sliced
- 1 Can Medium or Large Black Olives
- 1 Box Multi Color Spiral Pasta Noodles you can also substitute Banza Chick Pea pasta, or your favorite pasta alternative.
- 1 Pkg Crumbled Feta 1/2 lb
- 2 T Dill (dried)
- OPTIONAL: Grilled chicken
Dressing
- 1/4 cup olive oil
- 2 T lemon juice
- 2 T Vinegar
- 1 tsp Oregano
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
- Cook Pasta on stove according to instructions on the box then strain and run cold water over the noodles to help cool before combining with the salad.
- In a large bowl or Tupperware combine diced bell pepper, green onion, feta, and olives. Add cooled pasta and sprinkle with Dill
- In a separate bowl whisk together dressing ingredents
- Pour dressing over salad and toss to coat and combine.
- Serve immediately or refrigerate to allow the flavors to meld.
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