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Greek Pasta Salad

Chelsea Colbath
This simple, refreshing salad is perfect for picnics and hot summer days! All the ingredients get tossed together in one bowl, so there's minimal clean-up!
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10 minutes
Time 20 minutes
Servings 6

Ingredients
  

  • 1 lb short pasta of choice I used GF brown rice & quinoa fusilli
  • 1 large seedless cucumber diced
  • 1 small red onion diced
  • 1 lb cherry tomatoes halved
  • 8 oz feta diced
  • 1/2 cup kalamata olives halved
  • a handful each of parsley and basil roughly chopped
  • juice and zest of 2 lemons
  • 6 Tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt or to taste (depending on how salty your feta is)

Instructions
 

  • 1. Cook pasta according to package directions, or until al dente. Drain and run under cold water until completely cool. Dump pasta into a bowl, add all remaining ingredients, and toss to combine. Taste, and add more salt/pepper, if needed.
  • 2. This pasta salad can be eaten immediately at room temperature, or stored in the fridge for up to 3 days.*

Notes

*This pasta salad will still be edible if stored for more than 3 days in the fridge, but the pasta begins to absorb all the liquid, and the tomatoes soften. It is still good, but not quite as good as fresh.