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Greek Pasta Salad


This hearty salad is chock full of veggies and bursting with flavours. If you want to up the protein, bake a couple chicken breasts and toss bite-size pieces into the salad. For even more flavour, make twice the amount of dressing and marinate the chicken in it overnight. For the best result, let the fully-made salad chill in the fridge for roughly 30 minutes.


  • 2 cups fusilli pasta
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 2 teaspoons oregano
  • pepper to taste
  • 2/3 cup olive oil
  • 10 cherry tomatoes, halved
  • 1 red onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese


  1. Cook the pasta according to the package. Rinse with cold water and set aside.
  2. Whisk together the red wine vinegar, lemon juice, garlic, oregano, pepper, and olive oil. Set this aside as well.
  3. Combine the remaining ingredients in a large bowl, pour the dressing over the salad, and toss thoroughly.

Recipe source: www.allrecipes.com

Featured image source: www.livingthedreaminks.wordpress.com

Lynn Hachette

Lynn Hachette began her career in journalism as a fashion columnist for her university newspaper, and her love for writing quickly developed. She went on to become a co-editor-in-chief of the newspaper, writing about everything from local politics to technology to popular culture. Lynn since completed her master’s in journalism, and has made a career out of her passion. She also loves reading, cooking, puppies and bad TV.

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