Cassie’s Ruminations

Greek Pasta Salad

This is a great recipe for a crowd. I’ve posted it here before, but I’ve made a few modifications since then, so here’s how I made it today for a potluck lunch tomorrow. If you’d like to make a meal of this, grill up about a pound of chicken or shrimp to go on top.

Greek Pasta Salad
Serves 14

1 lb dry elbow pasta
¼ cup chopped fresh oregano (or 1 tbsp dried oregano)
½ cup lemon juice
3 tbsp dijon mustard
½ cup olive oil
kosher salt
freshly ground black pepper
2 large cucumbers
2 pints grape tomatoes
6 oz feta cheese, crumbled

Cook the pasta according to the box directions to al dente, generally about 7-8 minutes in boiling water. While the pasta is cooking, whisk together the oregano, lemon juice, olive oil, and mustard until they emulsify and make a smooth vinaigrette. Season the vinaigrette with salt and pepper to taste – I usually use about ¼ tsp of each.

Drain the pasta well and pour it into a large serving bowl. Pour the vinaigrette over the pasta and toss to combine. Let the pasta cool for about 15 minutes.

While the pasta cools, peel the cucumbers, seed them if necessary, cut lengthwise into quarters, and then cut the quarters into ¼ inch slices. Rinse the grape tomatoes and remove any stems or leaves.

Gently toss the cucumber, tomatoes, and feta into the pasta. Cover the dish and refrigerate for at least one hour and up to overnight. Serve chilled.