When I saw this Greek Fusilli Pasta Salad on @dianemorrisey’s feed, I knew I had to make it. To the complete bemusement of most of my family, I absolutely adore anything with raw onions in it, so Greek salads call my name like nobody’s business and if you add pasta into the game, well, then it’s an absolute must!
Today being Labor Day, I would make it as a side if I were firing up the grill with family and friends. Which makes me miss Westfield so much! 😩
But I’ll just stick to highly recommending you make this to elevate either your Labor Day or your Monday, wherever you might be.
xoxo Donata
Ingredients
1 lb (500 g) Fusilli pasta
1 English Cucumber, skin on and diced
1 pint (300 g) grape or cherry tomatoes, halved
1 red bell pepper, diced
1 cup (200 g) pitted Kalamata olives, halved
1 cup (180 g) Feta cheese, cubed
1/2 cup (one medium sized) red onion, diced
Dressing
1/4 cup red wine vinegar
Zest and juice of one lemon
1/3 cup olive oil
1/2 tsp garlic powder
1 tsp oregano
salt & pepper to taste
Instructions
Whisk together dressing ingredients. Set aside.
Cook pasta al dente according to package instructions. Rinse under cold water. Combine all ingredients in large bowl. Add dressing and toss. Refrigerate at least two hours before serving. Pasta salad draws in quite a bit of salt, so try a bite before serving and add more salt if needed.
