|Recipe from: favfamilyrecipes|
Light Greek Pasta Salad
“The blend of flavors in this Light Greek Pasta Salad is so fresh and light. The tangy lemon and sweet honey in the dressing, the fresh mint and bitter olives, and the added crunch of the cucumbers and red onions combines to make every bite a delight!”
12 oz. penne pasta (2 cups uncooked)
2 medium cucumbers, seeded and chopped
1½ cups grape tomatoes, cut in half
¾ cup pitted Greek Kalamata olives, cut in half
½ red onion, sliced
¼ cup fresh mint leaves, chopped
½ cup feta cheese, crumbled
½ cup lemon juice
2 Tbsp Dijon mustard
2 Tbsp olive oil
2 Tbsp honey
1 tsp lemon peel, grated
Cook pasta according to package directions.
In a small bowl, combine all of the dressing ingredients and mix well. Set aside.
Drain pasta and rinse well with cold water.
Add cucumbers, tomatoes, olives, red onion, and mint leaves to the pasta.
Pour dressing over the pasta and vegetables and gently mix.
Sprinkle with feta cheese.
Refrigerating for at least 1 hour before serving will really bring out the flavors in the salad.
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