Perfect Potluck: Greek Style Pasta Salad

By  |  0 Comments

Both Dario and I have had holiday potluck’s at work.  A long extended lunch break, tons and tons of food and a nice time to relax with friends and coworkers.  It’s one of my favorite parts about work during the holiday season!  Well…really just the extended lunch break with friends and tons of delicious food.  Can’t ask for any better.

greek pasta salad, pasta salad, vegetarian pasta salad, pasta salad recipes, healthy pasta salad, vegetarian recipes

greek pasta salad, pasta salad, vegetarian pasta salad, pasta salad recipes, healthy pasta salad, vegetarian recipes

 

For both my own work potluck and Dario’s, I decided to whip up my go-to “potluck dish.”  Hands down, I make this almost EVERY time there is a picnic, potluck, group gathering, etc.  It’s so easy, quick and feeds a crowd.  I actually think that’s the definition of a good potluck dish!

greek pasta salad, pasta salad, vegetarian pasta salad, pasta salad recipes, healthy pasta salad, vegetarian recipes

greek pasta salad, pasta salad, vegetarian pasta salad, pasta salad recipes, healthy pasta salad, vegetarian recipes
greek pasta salad, pasta salad, vegetarian pasta salad, pasta salad recipes, healthy pasta salad, vegetarian recipes

My greek pasta salad is filled with colorful veggies, tender orecchiette pasta and tons of salty, tangy feta cheese.  A perfect side dish but also  serves wonderfully well as a light main meal.  You can add whatever type of veggies you’d like.  I chose these specifically because I love having a bunch of different colors – purple, red, green, yellow, white, black!  One pound of pasta plus all these veggies makes a TON of pasta salad.  Enough to feed work friends and have enough leftovers for yourself!

Greek Pasta Salad:
Ingredients:

  • 1 lb orecchiette pasta, or other small pasta
  • 1/2 large red onion, diced
  • 1 pint grape tomatoes, halved
  • 1 large yellow bell pepper, diced
  • 1 English cucumber, diced
  • 1 cup feta cheese, crumbled
  • 1 cup kalamata olives, roughly chopped
  • 1/4 c fresh oregano, roughly chopped
  • 3/4 cup fresh parsley, roughly chopped
  • 1 tsp salt and pepper
  • 1/2-3/4 c Greek Salad dressing (I love Gazebo Room brand)

Instructions:

  1. Cook pasta according to package directions.  Drain and set aside in a large mixing bowl.  You may want to add a few drizzles of the salad dressing to keep the pasta from sticking together.
  2. Assemble all the vegetables and herbs – saving the crumbled feta cheese for last.  Mix in all the veggies and herbs with the pasta.
  3. Slowly drizzle in the salad dressing – you may need more or less than what’s called for depending on your preference and how much pasta salad there is.  Toss to combine.
  4. Lastly, gently fold in the crumbled feta cheese trying to keep the cheese in somewhat larger chunks – you don’t want it to disintegrate into the salad.
  5. Refrigerate until ready to use.  Set out at room temp about 30 minutes before ready to serve to allow the pasta salad to come to room temperature.  If refrigerating, you may need to add a small drizzle of the dressing before serving as the pasta will absorb some of it while sitting.

greekpasta10

Hey, thanks for reading! Share your thoughts!