The Family Home Blog

Meatless Monday: Greek Pasta Salad

May 11, 2015
|
Scarlet Paolicchi

The spring and summer seasons always make me yearn for pasta salads! There are infinite ways you can prepare pasta salads − so you can always serve up something different. Pasta salads require very little cooking so you don't waste energy or overheat your house; plus you can serve them chilled for a light refreshing dinner. This pasta salad recipe incorporates Greek flavors for a delicious meatless Monday option that is easy to make.

Meatless Monday Greek Pasta Salad 

Greek Pasta Salad Recipe

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 servings

Ingredients

1 box of bow-tie pasta
1 pint of cherry tomatoes, halved
1 cucumber, peeled, sliced and quartered
1/2 cup of Kalamata olives, pitted and chopped
1/2 cup red onions, diced (optional)
1 bell pepper, diced
1 cup of crumbled feta cheese
1 can of chickpeas, drained and rinsed
1 cup of homemade Italian dressing
Pepperoncini (optional)

Directions

Cook pasta according to package directions.

As you wait for your pasta to boil, begin your prep. In a large bowl, add tomatoes, cucumbers, olives, onions, peppers, cheese, chickpeas and dressing and mix well.

Once pasta is cooked to al dente, drain and rinse with cold water. Shake the excess water out of the pasta.

Add cooked pasta to the bowl and stir until evenly mixed.

You can serve at room temperature or chill in the refrigerator for at least half an hour if you prefer it colder. Garnish with pepperoncini and serve.

What are some of your favorite meatless pasta salad variations?

Photo courtesy of Scarlet Paolicchi.

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