Summer pitch-in pasta salad

with Castelvetrano olives, crunchy veg, and homemade Greek vinaigrette

This pasta salad is so good! It has crisp red onion and green bell pepper, buttery Castelvetrano olives (super mild and delicious!), Feta cheese, penne pasta, and a homemade Greek dressing that puts it over the top!

It can be made ahead, but keep the dressing off until right before you want to serve it. And make sure to salt the pasta water— it makes all the difference.

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Summer Pitch-In Greek Pasta Salad
Cook time: 35 minutes
Serves: 6 (as a meal) or 12-15 (as a side)

For Dietary Restrictions

• Gluten free: use gluten-free pasta

• Dairy free: omit cheese or use dairy-free feta

Kids Can Help

Wash produce, measure dressing ingredients, mix dressing and pasta

Ingredients

For the pasta salad:

• 1 lb bronze cut penne pasta

• 1 red onion

• 1 green bell pepper

• 1 10-oz jar of Castelvetrano olives

• 8 oz block Feta cheese

For the dressing:

• ¼ cup extra virgin olive oil

• ¼ cup water

• Juice of 1 lemon (about ¼ cup)

• 2 Tbsp red wine vinegar

• 1 tsp salt

• 2 tsp dried oregano

• 1 Tbsp sugar or honey

• 2 cloves garlic, minced (or use a garlic press!)

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Directions

Step 1

Bring a large pot of water to a boil. Once boiling, add 2 teaspoons of kosher salt and stir well to dissolve. Add the pasta and cook until al dente (don’t overcook to avoid having mushy pasta salad!) Drain, rinse with cold water until cool; drain again and set aside.

Step 2

Peel and mince 2 cloves of garlic; finely chop the red onion and green pepper.

Step 3

Make the dressing: place the minced garlic in a small mixing bowl with the remaining dressing ingredients: ¼ cup extra virgin olive oil, ¼ cup water, ¼ cup lemon juice, 2 Tbsp red wine vinegar, 1/2 tsp salt, 2 tsp dried oregano, and 1 Tbsp sugar or honey. Mix well, then taste and adjust salt as needed.

Step 4

Drain and halve the olives.

Step 5

In a large bowl, combine the pasta, red onion, green bell pepper, and olives. Drain the Feta cheese and crumble it into the bowl. Toss everything together with the dressing right before serving.

Tip: for younger children or picky eaters, you can reserve some plain pasta, cheese, veggies, and olives, before mixing with the dressing.