Greek Pasta

A delicious Greek pasta salad that skips the unhealthy supermarket salad dressing for a zesty homemade Greek dressing made with real feta cheese and black olives.

FOR THE GREEK DRESSING

2 ¾ cups red wine vinegar

1 fresh lemon, juiced

1 teaspoon whole grain mustard

5 ½ teaspoons dried basil

1 teaspoon dried oregano

⅛ teaspoon dried mint

½ teaspoon dried dill

1 teaspoon dried parsley

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper, freshly ground

½ teaspoon crushed red pepper

2 tablespoons feta cheese

2 tablespoons black olives, finely chopped

½ cup olive oil

FOR THE PASTA SALAD

5 ½ pounds spaghetti, cooked (or favorite pasta)

½ red onion, roughly chopped

1 cucumber, halved and sliced

1 cup cherry tomatoes, halved

1 cup kalamata olives, halved

1 cup feta cheese, crumbled

½ teaspoon crushed red pepper (optional)

FOR THE GREEK DRESSING

Prepare the Greek dressing
In a blender on low speed, combine the red wine vinegar, lemon juice, mustard, garlic, basil, oregano, mint (if using), onion powder, sugar, salt, and black pepper. Slowly drizzle in the olive oil until the entire cup has been added. Transfer to an airtight container (a mason jar with a lid works great) and refrigerate for at least 30 minutes before serving. If the oil separates in the jar just shake it vigorously for 30 second or so.

FOR THE PASTA SALAD

Make the pasta salad
In a large mixing bowl, toss the cooked spaghetti (or the pasta of your choice) with the red onion, cucumber, tomatoes, olives and cheese with the Greek dressing. Serve chilled. Garnish with the hot pepper flakes (if desired).

Print Options:

Greek Pasta