Summertime is for BBQs, and this Greek Pasta Salad should be on every picnic table. It’s a great make-ahead option, tastes great cold or at room temperature, and since it’s not loaded up with mayo, it’s even a bit on the lighter side. Cool fresh vegetables, tangy artichokes and a salty pop from the feta is sure to be a crowd pleasing side for your favorite grilled entrees.
1 lb. pasta (ditalini, orzo or rotini)
16 artichoke hearts (approx. 200g), stems removed and chopped
3 tbsp. (approx. 50g) sundried tomatoes, chopped
½ cup red onion, minced
1 cucumber, seeded and chopped
¼ cup crumbled feta cheese
Red wine vinaigrette (recipe below)
Chopped basil (optional garnish)
Red Wine Vinaigrette:
¾ cup red wine vinegar
2 tbsp. sugar
3 tbsp. olive oil
3 tbsp. Greek yogurt (plain or non-fat)
1 tsp. dill weed
2 tsp. Greek oregano
Salt and pepper*
Cook pasta in salted water according to package directions, drain and place in a bowl. Set in refrigerator to cool. In a small bowl, whisk together Red Wine Vinaigrette ingredients and pour over cooled pasta. Add chopped artichokes, sundried tomatoes, minced red onion, chopped cucumber and feta cheese. Gently toss to combine. Top with chopped basil and set in fridge for at least one hour. Toss again before serving and add salt and pepper, if necessary. Enjoy!
Note: taste pasta salad before adding additional salt. After cooking the pasta in salted water and adding the feta, it may be salty enough. Also, the sundried tomatoes and artichokes I use (both Trader Joe’s brand) are pre-marinated and add a little extra salt and olive oil to the pasta salad. If using a different brand, you might need to add a little salt and pepper or a drizzle of olive oil.