I have been trying to do my fair share of cooking after taking the entire summer off. Mister BS did all most all of the grocery shopping and meal preparation over the summer, when I was super busy at work and taking two classes. I owe him.
But that doesn’t mean that I want to spend tons of time cooking. I like quick and easy meals that make for quick and easy leftovers to take to work. It’s tempting to run out to Wheatfield’s or Taco Zone to grab a quick lunch, but that’s $7 I could save.
This greek pasta salad is not only tasty, but definitely fits the quick and easy requirements.
Some people would skip the homemade dressing and just use a bottle, but that would be a mistake. The real olive oil and vinegar and the fresh dried herbs really kick the flavor up. And it only adds a few minutes to the process.
We had leftover veggies from hummus pita wraps a few days prior, which is why I threw this together.
Add a can of beans for some protein (I used red kidney) and some tangy feta, and you’ve got a meal. I also recommend buying the full block of feta rather than the pre-crumbled variety. You’d be amazed at how much more flavor you get. The crumbles may be convenient, but it dries out and tastes bland in comparison.
We were out of cherry tomatoes, but they would have been a welcome addition, too.
Greek Pasta Salad
- 2 cloves garlic, minced
- 1 t dried oregano
- 1 t dried basil (I used fresh dried from my garden)
- 1/2 t Dijon mustard
- 1/4 C good vinegar — I used champagne vinegar because fun
- 1 t kosher salt
- 1/2 t freshly ground black pepper
- 1/2 C good olive oil
- 8 oz dried pasta (I used bow tie shaped)
- 1/2 cucumber, diced
- 1/2 red pepper, diced
- 1/4 c red onion, diced
- 1/4 c cherry tomatoes, sliced
- 1 can kidney beans, rinsed
- 1/3 c feta
Cook pasta according to directions. Set aside.
Blend dressing ingredients with immersion blender until emulsified.
Toss pasta, veggies, and beans with dressing. Stir in feta.