One of my favorite things about the arrival of spring and warmer temperatures is the change in our dinner menu (and eating it outside!). I love having simple, summer-y dinners: think grilled chicken, pasta salads, fresh fruit, etc. I made this pasta salad for the first time a couple of weeks ago, and we loved it. It's a cinch to throw together and tastes so, so fresh.
Greek Pasta Salad
12 oz veggie rotini or other spiral pasta
3 large tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 small cucumber, seeded and chopped
1 small red onion, halved and thinly sliced
4 oz crumbled feta cheese
1/4 cup olive oil
3 Tbsp lemon juice
2 Tbsp balsamic vinegar
1 Tbsp water
3 garlic cloves, minced
1 tsp pepper
1/4 tsp freshly ground black pepper
3 Tbsp minced fresh oregano or 1 Tbsp dried oregano
Cook pasta according to package directions. Drain; rinse with cold water and drain well.
In a large bowl, combine pasta and vegetables. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano. Add vinaigrette and feta to pasta mixture; toss to combine. Refrigerate, covered, until serving.
source: recipe barely adapted from Taste of Home, April/May 2015
