Happy Fourth of July weekend! Like me, I’m sure many of you are headed to a picnic at some point this weekend. It’s not always easy to find something to bring that’s portable, delicious, and summery. This pasta salad is all these. AND it’s quite healthy (which is a major plus when you’re already sipping beers, eating ‘dogs, chips, dips, and shoving desserts in your mouth like me!).
Get all the flavors of a yummy Greek Salad loaded with kalamata olives and feta, and combine them with whole wheat pasta in a light lemony dressing. This Greek Pasta Salad is picnic pleaser certified: my go-to summer party dish!
Makes: for 4 people
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
The Ingredients
1 pound whole wheat penne rigate
4 pickling cucumbers, cut in slices
1 heaping cup cherry tomatoes, cut long-ways and in quarters
½ cup (4 ounces) kalamata olives, pitted and halved
1 small red onion, shaved (cut into paper thin slices)
¾ cup (6 ounces) crumbled feta
24 shrimp, chilled and tails off
1 lemon, juiced
Extra virgin olive oil
1 large clove garlic, minced
Cracked black pepper
Fresh basil for garnish (optional)
The Steps
In a bowl, add cucumbers, tomatoes, olives, red onion, feta, and shrimp.
Bring water to a boil and add pasta. Cook pasta to al dente according to box instructions.
While pasta is boiling, whisk together lemon juice, garlic, olive oil and black pepper to taste. I recommend using about 1/3 parts lemon juice to 2/3 parts olive oil! Pour dressing in with the cucumbers, tomatoes, and other ingredients.
Remove pasta from boiling water and drain. Rinse pasta in cold running water to remove some excess starch and to stop the pasta from cooking.
Pour pasta in with other ingredients. With a large spoon, toss all ingredients.
Plate or store in a big bowl or Tupperware. Garnish with basil (optional). Best served at room temp!
The Steps with Pictures
In a bowl, add cucumbers, tomatoes, olives, red onion, feta, and shrimp.
Bring water to a boil and add pasta. Cook pasta to al dente according to box instructions.
While pasta is boiling, whisk together lemon juice, garlic, olive oil and black pepper to taste. I recommend using about 1/3 parts lemon juice to 2/3 parts olive oil! Pour dressing in with the cucumbers, tomatoes, and other ingredients.
Remove pasta from boiling water and drain. Rinse pasta in cold running water to remove some excess starch and to stop the pasta from cooking.
Pour pasta in with other ingredients. With a large spoon, toss all ingredients.
Plate or store in a big bowl or Tupperware. Garnish with basil (optional). Best served at room temp!
