Description
This Greek Pasta Salad is a perfect meal prep lunch. It combines farfalle pasta with crisp vegetables, feta cheese, and a zesty lemon-oregano dressing that stays fresh all week.
Ingredients
8 ounces farfalle (bowtie pasta)
1/2 English cucumber, chopped
1 green bell pepper, chopped
10 ounces cherry tomatoes, halved
1 to 2 shallots, chopped
1 cup chopped fresh parsley
2 tablespoons capers, drained and rinsed
1/2 cup pitted Kalamata olives
1/3 cup feta cheese, crumbled
1 lemon, zested and juiced
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
Kosher salt and black pepper to taste
1/4 cup extra virgin olive oil
Instructions
1. Boil pasta in salted water for 8 minutes and drain.
2. Cool pasta completely under cold water.
3. In a large bowl, whisk lemon juice, vinegar, garlic, oregano, salt, and pepper.
4. Slowly drizzle in olive oil to form the dressing.
5. Add pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and olives.
6. Toss to coat evenly.
7. Add feta and mix gently.
8. Refrigerate for at least 30 minutes before serving.
Notes
This salad keeps well for up to five days. Store in airtight containers and stir before serving. Add a drizzle of olive oil to refresh before eating.
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