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Greek Pasta Salad for Your Favorite Picnic
Greek Pasta Salad, with tangy tomatoes and salty feta cheese, makes a fantastic picnic accompaniment. Al dente pasta is a delicious base for the simple dressing that graces this dish. And the oil and vinegar dressing does a great job at holding flavor, without becoming weird and icky, like a mayo based dressing. So if you take Greek Pasta Salad to a picnic, the dressing can take the heat without changing! And with the summer months coming quick, Greek Pasta Salad is perfect.
Need an even Simpler Dressing for Greek Pasta Salad?
If you are in a hurry, or don’t want to have bottles of olive oil or vinegar around the house, grab a bottle of your favorite Greek dressing at the grocery store. One of my favorites is Newman’s Own Greek Vinaigrette dressing. It has a fantastic fresh flavor that is just like homemade. Choose a dressing you love, and you’ll have a Greek Pasta Salad that is the best you’ve ever had!
- 1 lb mini penne pasta
- 1 tub yellow pear tomatoes
- 1 tub red grape tomatoes
- 6 oz pkg crumbled feta cheese
- 1/2 C olive oil
- 1/2 C apple cider vinegar
- 1 T dried oregano
- Boil the pasta until al dente. Drain and rinse in cold water to stop the cooking. Place in a large bowl.
- Cut the tomatoes in half and place in the bowl.
- Gently mix in the feta cheese.
- Add the oil, vinegar, and oregano. Stir well. Season with salt and pepper.
- Refrigerate at least 4 hours. Overnight is preferable.
- Serve chilled.
Greek Pasta Salad for a Week of Easy Dinners
I almost always double the recipe and make a HUGE batch of Greek Pasta Salad, giving me a week of easy dinners. All I have to do is grill some meat and veggies for a well rounded meal in minutes. To change it up as the week goes on, simple add something new every night, such as some olives, pepperoni, or even mild peppers.
1 lb mini penne pasta
1 tub yellow pear tomatoes
1 tub red grape tomatoes
6 oz pkg crumbled feta cheese
1/2 C olive oil
1/2 C apple cider vinegar
1 T dried oregano
Boil the pasta until al dente. Drain and rinse in cold water to stop the cooking. Place in a large bowl.
Cut the tomatoes in half and place in the bowl.
Gently mix in the feta cheese.
Add the oil, vinegar, and oregano. Stir well. Season with salt and pepper.
Refrigerate at least 4 hours. Overnight is preferable.
Grilled chicken makes it a complete meal, too! Get creative and take this simple Greek Pasta Salad to your table with your own touch!