20 MIN OG GREEK PASTA SALAD! | The Dish on Healthy
20 MIN OG GREEK PASTA SALAD!
20 mins prepServes 4
Looking for a weeknight recipe that makes for a great quick dinner with bonus, leftover appeal for your WFH lunch the next day? This is it. Its quick + healthy and feeds a crowd in no time. I made some tweaks to my go-to Lemony Vinaigrette and I think you’re going to love it!
For the Lemon Dijon Vinaigrette: Dice 2-3 shallots as finely as you can and add them to the bottom of your dressing jar. Add 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of red wine vinegar, 2 crushed garlic cloves, 1 teaspoon of dijon mustard, sea salt, oregano, fresh black pepper, and sumac to taste (~1/2 tsp each of sumac and oregano). Shake or whisk everything together until combined. Pour right before serving.
For the Pasta Salad: In a large bowl, combine 5 cooked cups of your favorite pasta (such as cavatappi), 1 cup of chopped bell peppers in every color, 3/4 cup of black kalamata olives, 1 cup of chopped cucumbers, 1.5 cups of halved cherry tomatoes, 1 cup of goat feta, and 1/3 cup of thinly sliced red onions. Mix all the ingredients together.
Dress the salad: Pour the prepared Lemon Dijon Vinaigrette over the pasta salad. Sprinkle with 1/2 teaspoon of sumac at the end. Enjoy! Refrigerate any leftovers. TIP: If you’re eating the rest the next day, add the vinaigrette all at once and let the flavors absorb. If you want to keep it fresh longer, only add the vinaigrette to each bowl and mix right before eating. The vinaigrette can be stored in the fridge for 3-5 days.
