Make-Ahead Greek Pasta Salad
A vibrant, yet savory pasta salad made with the beloved ingredients of a traditional greek salad.
You can make this salad at the start of the week and it will only continue to marinate and get better with time. Eat it plain or serve it on a bed of Romaine. Either way, you can't possibly go wrong. Enjoy!
½ lb Farfalle Noodles
1 c Italian Dressing, separated
1 Cucumber, peeled, quartered and cut into ¼” slices
1 1/2c Grape Tomatoes, halved long-ways and seeded
1 c Quartered + Marinated Artichoke Hearts (from a jar)
½ c of Sliced Kalamata Olives
½ c Red Onion, quartered and thinly sliced
4 oz Feta Cheese, Crumbled
Bring a large salted pot of water to a roaring boil. Add Farfalle and stir for 1 minute. This helps to release the starches of the pasta, making it less likely to stick together. Once cooked to al dente according to package instructions, transfer to a strainer and allow cold water to run over the cooked noodles until they are lukewarm. Drain thoroughly. Transfer to a large mixing bowl and toss with ¼ c of Italian dressing and sprinkle with kosher salt and pepper. Add the remaining ingredients to the bowl with the pasta, along with the remaining ½ of dressing. Toss gently to evenly combine and season once more to taste with Kosher salt and black pepper. Refrigerate and serve cold on its own or atop a bed of Romaine lettuce.
Serves 6-8
Would pair well with:
Dry White Wine, such as Sauvignon Blanc or Pinot Grigio
