Greek Pasta Salad

December 13, 2009 – 4:14 pm

This is a flavorful pasta salad that is great for potlucks. My office is having a lunch potluck for the holiday season, and my group drew bringing a side dish. This pasta salad immediately popped to mind. I’m also entering the chili cook-off, but that’s a different post 🙂 This keeps well, so making it in advance is easy. It also goes great with about a pound of baby shrimp or grilled chicken breast tossed in to make it more of a meal.

Greek Pasta Salad
Serves 14

1 lb elbow pasta, cooked al dente and cooled for 15 minutes
1 large English cucumber, peeled, quartered lengthwise, and sliced
1 pint grape tomatoes
8 oz feta cheese, crumbled
¼ cup chopped fresh oregano
½ cup lemon juice
3 tbsp dijon mustard
½ cup olive oil
kosher salt
freshly ground black pepper

Gently toss the pasta, cucumber, tomatoes, and feta together in a large bowl. Put the oregano, lemon juice, and mustard in a blender and pulse until smooth. Slowly add the olive oil and blend until the mixture is emulsified. Season the vinaigrette with salt and pepper to taste – I usually use about ¼ tsp of each. Pour the vinaigrette over the pasta mixture and stir to combine.

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