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Greek Pasta Salad with red wine vinaigrette

Greek Pasta Salad with red wine vinaigrette
    • For the pasta salad:
    • 2 1/2 cups uncooked pasta, such as penne or rotini
    • 2/3 cup sliced red onions
    • 15 cherry tomatoes, halved
    • 1 cup diced cucumbers
    • 3/4 cup sliced olives
    • 3/4 cup diced green peppers
    • 1 cup crumbled feta cheese
    • For the vinaigrette:
    • 1/3 cup red wine vinegar
    • 2 teaspoons freshly squeezed lemon juice
    • 1 1/2 teaspoons minced garlic
    • 1 teaspoon sugar
    • 2 teaspoons dried oregano
    • 1/2 cup extra-virgin olive oil

Greek Pasta Salad with red wine vinaigrette


    • Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly.
    • While the pasta cools, make the dressing. Make the dressing: In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil.  Season the dressing with salt and pepper, to taste.
    • Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
    • Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.

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