Lauren Grier, founder of The Curious Plate, serves this easy, delicious Greek pasta salad all summer long.
Greek Bruschetta Pasta Salad Recipe
Ingredients
- 1 lb. orecchiette pasta (or your favorite kind of short pasta)
- ¼ c. olive oil
- 2 tbsp. red wine vinegar
- 1 garlic clove (minced )
- ½ tsp. dried oregano
- ¼ tsp. Dijon mustard
- salt and pepper to taste
- 1 pint cherry tomatoes (halved)
- 1 English cucumber (sliced into rounds)
- ¼ c. red onion (sliced )
- feta crumbles to taste
- ¼ c. basil (freshly chopped)
Directions
- Bring a large pot of water to a boil.
- Add orecchiette and cook according to package directions.
- Drain and set aside in large bowl.
- For the dressing: in small bowl, whisk together olive oil, red wine vinegar, garlic, dried oregano, Dijon, salt and pepper.
- Add tomatoes, cucumbers, red onions, and feta to bowl with pasta.
- Toss with the dressing and garnish with basil.
- Serve and enjoy!
“We live on pasta salads during the warmer months in our households. I highly recommend giving this Greek Bruschetta Pasta Salad a go. Fresh tomatoes, cucumber, garlic, feta, basil, and red wine vinegar will have you saying opa all summer long.” —chef Lauren Grier, The Curious Plate
