20-MINUTE GREEK PASTA SALAD
Hello!
Packed with fresh ingredients and tons of flavor, this Greek Pasta Salad is ready in just 20 minutes. Bonus: The leftovers taste even better the next day!
This salad is perfect for your lazy Sunday meal or for impressing your friend with your cooking skills!
Easy,quick and tasty, so you will do not need to spend billion hours in the kitchen.
Packed with fresh ingredients and tons of flavor, this Greek Pasta Salad is ready in just 20 minutes. Bonus: The leftovers taste even better the next day!
This salad is perfect for your lazy Sunday meal or for impressing your friend with your cooking skills!
Easy,quick and tasty, so you will do not need to spend billion hours in the kitchen.
To make all recepie you will need around 20 minute: 10 min for preparation and about 10 min. for actual cooking.
You will need:
- 1 pound farfalle pasta
- 1 cucumber
- 2 cups cherry tomatoes
- 2 cups (about 8 leaves) romaine lettuce, chopped
- 3/4 cup fresh parsley
- 1/2 cup kalamata olives, pitted
- (1) 8 ounce container crumbled feta
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt (more or less to taste)
- 1/2 teaspoon ground black pepper (more or less to taste)
- 1 cup tzatziki sauce
- Instructions
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
- While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; roughly chop the romaine lettuce; finely chop the parsley; and slice the olives in half; set aside. In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.
- When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.
- Add the chopped cucumbers, tomatoes, lettuce, parsley, olives, and feta and toss to combine. Serve at once, or chill until needed.
NOTE: You can keep it in the fridge for about 3 days, so you do not need to think about dinner for a few days.
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