Castelvetrano Greek Pasta Salad
This Greek inspired Castelvetrano pasta salad is exactly what we all need as we keep inching our way towards summer
Servings: 4 people
Ingredients
For the Greek Vinaigrette
- 2 cloves garlic, chopped
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- kosher salt and freshly cracked black pepper to taste
For the Pasta Salad
- 1 cup halved cherry tomatoes
- 1 cup halved and sliced Persian cucumbers
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup Delallo Castelvetrano olives, halved
- 1/2 red onion, thinly sliced
- 8 ounces feta, drained and crumbled
- Kosher salt and freshly cracked black pepper to taste
- 10 ounces Delallo Casarecce Pasta
Instructions
- In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside
- In a large bowl. combine all of the pasta salad ingredients together and gently toss to combine. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
- Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.