Greek pasta salad is a great salad to take on a picnic. Cool and light and the perfect side for busy days. This salad is so easy to make and you probably have most of the ingredients in your kitchen right now! Well, maybe not the Feta cheese, but you can easily find it at any grocery store.
Big and I live in a very historical area on the East coast. There are many Civil War battlefields in our area and we are both very interested in that aspect of American history. On weekends, we often grab a quilt and a cooler with a great picnic meal in it and head off. Oh yes, we never forget to take a lot of water or lemonade with us – touring battlefields can be hot work!
If you are a regular reader of Feeding Big and more, you know that I have been working on cutting down my food budget and making suppers that cost around $5.00. One of the ways I can feed a family of four an evening meal for so little is by planning my meals and making sure that I stay within a certain dollar range per item. As far as sides go, I do my best to stay in the $1.50 range for pasta/grains/rice. This recipe came in closer to $2.00, which is ok. Cutting down on my other side, which was watermelon, made the higher cost of the salad still fit in my budget.
- 2 1/2 cups cooked rotini
- 1/3 cup sliced red onions
- 10 cherry tomatoes, halved
- 1 cup diced cucumbers
- 3/4 cup sliced black olives
- 1 cup cubed feta cheese
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar (I used strawberry balsamic vinegar)
- 1 clove of garlic, chopped finely
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 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.
- Now make the dressing. In a small bowl, whisk together all of the dressing ingredients. You can change the amounts of salt, pepper and herbs to taste
- Add the red onions, tomatoes, cucumbers, olives, and feta cheese to the bowl with the pasta.
- Pour the dressing over the pasta, tossing gently to combine. Cover and refrigerate the salad for at least 3 hours.
- I found that I didn't want to use all of the dressing. Feel free to use as much as you would like.
I have to admit that I really love this salad. I love the sweetness that comes from the red peppers and the saltiness that comes from the black olives and feta cheese. Big is not really fond of feta, so it is not on her list of favorite dishes. I say the more for me!
Here are a couple other great picnic salad recipes for a couple of my blogging friends. Stop by and tell them Cynthia from Feeding Big sent you!
Wild rice and bean salad from Staying Close to Home