Seed Oil Free Greek Pasta Salad with Lemon-Herb Vinaigrette
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Learn more āIngredients
6 servings
For the salad
- 12 oz whole wheat rotini or penne pasta
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 Ā½ cups cherry tomatoes, halved
- Ā½ cup kalamata olives, pitted and halved
- Ā½ red onion, thinly sliced
- 1 cup jarred roasted red peppers, drained and sliced
- 4 oz feta cheese, crumbled
- Ā¼ cup fresh parsley, roughly chopped
For the vinaigrette
- ā cup extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tbsp red wine vinegar
- 2 cloves garlic, finely minced
- 1 tsp dried oregano
- Ā½ tsp dried thyme
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- Ā¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
- 2
While the pasta cooks, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, black pepper, and crushed red pepper flakes, if using, in a small bowl until the dressing is emulsified and uniform.
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