Greek Pasta Salad
This salad makes a perfect meal for hot summer days when you don’t feel like turning the oven on and aren’t in the mood for too heavy of a meal. I love Greek Salad, so I figured why not Greek Pasta Salad? This dish is loaded with fresh, crisp, colorful vegetables and dressed in a light Greek Dressing. Actitud FEM
Ingredients
For the Salad
- 2 cups whole wheat or vegetable fusilli
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 1/2 long English cucumber, chopped
- 15 cherry tomatoes, halved
- 1/3 cup diced red onion
- 1/2 cup sliced black olives
Greek Dressing
- 1/4 cup sunflower oil
- 1/3 cup red wine vinegar
- 2 tbsp pure maple syrup
- 2 cloves of garlic, pressed
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Bring a large pot of water to boil. Add the pasta and boil 8-10 minutes, until tender. While the pasta is cooking, chop your vegetables and place them in a large serving bowl. Whisk together the Greek Dressing ingredients in a separate dish. Drain the cooked pasta and run it under cold water for a few seconds to cool it. Place the pasta together with the vegetables and drizzle the dressing on top. Stir everything together until combined and dressing is evenly distributed. Serve or refrigerate for later.