This is a great salad to make when you're having a party, BBQ, or just for a weeknight dinner. It's quick and easy, and you can have it ready in very little time. The ingredients are fresh, and the dressing is light and just delicious. File this one in your favorites!
Course Dinner
Cuisine American
Keyword tomato cucumber greek pasta salad
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 367kcal
Ingredients
1poundof Bow Tie Pasta
1six - eight-ounce can of sliced black olives - drained
1large cucumber - washed and chopped
1cupof cherry tomatoes - washed and chopped
1white onion - chopped
½of red bell pepper - washed and chopped
¼cupItalian Parsley - washed and chopped
1 12 - 14-ouncecontainer of crumbled Feta cheese
FOR THE DRESSING:
¼cupof red wine vinegar
½cupof extra virgin olive oil
2lemons - squeezed for the juice
2teaspoonsof minced garlic
1 ½teaspoonsof honey Dijon mustard
1teaspoonof Italian seasoning
2heaping Tablespoons of Greek Yogurt
1Tablespoonof honey
pinchof saltabout ⅛ of a teaspoon
pinchof pepperabout ⅛ of a teaspoon
Instructions
In a medium stockpot: fill the pot about ¾ full with hot water, add about a Tablespoon of butter, and a teaspoon of salt, and bring to a boil, and add the Bow Tie Pasta.
Turn the heat down to medium-low, and cook for about 11 minutes, just until the Pasta is tender, but still a little firm.
Remove from heat, and carefully pour Pasta into a Colander in the sink. Drain all water off the pasta, and return pasta to stockpot.
Allow to cool for about 10 minutes, stir, and place stockpot in the refrigerator to completely cool the pasta.
While Pasta is cooling, wash the cucumber, cherry tomatoes, red bell pepper, and Parsley, and dry vegetables on a kitchen towel.
Chop cucumber, cherry tomatoes, red pepper, and parsley, and set aside. Peel and chop onion. Drain the sliced black olives.
Remove pasta from the refrigerator, stir, and add chopped cucumber, cherry tomatoes, red pepper, parsley, onion, and black olives, and stir until well mixed.
Place pasta salad back in the refrigerator. In the blender, blend on low; red wine vinegar, extra virgin olive oil, lemon juice, minced garlic, honey Dijon mustard, Italian seasoning, Greek yogurt, honey, salt, and pepper, until well mixed and all ingredients are completely blended.
Remove Pasta salad from the refrigerator, and pour dressing over pasta salad, and using two large spoons, toss salad to coat pasta and vegetables in dressing.
Place pasta salad in a bowl, or serving platter, and sprinkle crumbled Feta cheese over the top. Serve immediately. Enjoy!
NOTE: Italian parsley, also called Italian flat parsley is different from parsley that's used as a garnish. Most Produce departments carry Italian parsley. It does have a different flavor than regular parsley. The lemon juice squeezed from the lemons may vary slightly, but you'll typically end up with ¼ to ⅓ cups of lemon juice from two lemons. If you have a little more or less, that's okay, the dressing will still have the flavor from the freshly squeezed juice.
Notes
NOTE: Italian parsley, also called Italian flat parsley is different from parsley that's used as a garnish. Most Produce departments carry Italian parsley. It does have a different flavor than regular parsley. The lemon juice squeezed from the lemons may vary slightly, but you'll typically end up with ¼ to ⅓ cups of lemon juice from two lemons. If you have a little more or less, that's okay, the dressing will still have the flavor from the freshly squeezed juice.