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Greek Pasta Salad

It’s still August, Summer isn’t over yet! It’s still hotter n’ all get out around here in Southern Indiana, and in my mind, Summer isn’t over until the last cookout (aka Labor Day)! However, I don’t know about you, but we grill all year around here. Rain, sunshine, snow and sleet 😂. There’s a reason we had a covered deck built.  What we grill during those colder months are different than what we grill in the warmer months though. There aren’t any hamburgers, or ribs, or corn on the cob, or noodle salads. Usually, we are grilling things like steak and pork chops, and the grilling is a lot rare of an occurrence than in the warmer months too.

For now though, it’s still Summer! So lets get the barbecue on, because I’ve got a wonderful pasta salad to go with whatever you are grilling, and it makes a lot so it’s perfect for a cookout with friends and family. What’s better than hanging out friends and family and sharing awesome food?! Nothing, that’s what.

Before I show you how to make this lovely, easy, and so flavorful salad, a big thanks goes out to Katya over at Little Broken for the amazing Greek Vinaigrette that I use in this salad.

You want to start by getting a big pot of water to a boil, and then adding your pasta. Cook the pasta according to the package directions and then drain and run under cold water to cool. While that’s going on, you can prep your veggies.

Once you have everything chopped up, toss your veggies, olives and feta together in a very large bowl.  Add the cooled, cooked pasta, and toss together.

Then make a batch of the dressing, which consists of olive oil, red wine vinegar, pressed garlic, lemon juice, oregano, salt and pepper. Pour that over the salad, and toss to coat completely. It is now ready for the fridge. Cover your salad and refrigerate for at least 2 hours.

Because pasta likes to soak up dressings like this one while it sits, I make a second batch of the dressing and have it ready in the fridge. Then when it comes time to serve, I pour my reserved dressing over the salad, and toss again to coat. Delicious!

Print Recipe
Greek Pasta Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Course Salads
Cuisine Greek
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of water to a boil, and add pasta. Cook pasta according to package directions. Drain and run under cold water to cool; set aside.
  2. While pasta is cooking, prep vegetables. Toss onion, cucumber, tomatoes, olives and feta together in a very large bowl. Add cooked pasta, toss together and set aside.
  3. In a small bowl, whisk together all of the vinaigrette ingredients. Pour over pasta mixture, and toss well to coat. Cover and refrigerate salad for at least 2 hours before serving.
  4. In another bowl, or a mason jar, combine all of the vinaigrette ingredients again. Whisk to combine well, or put lid on jar and shake to combine. Cover and place in the refrigerator until ready to serve the salad. Just before serving, shake or whisk reserved dressing, and pour over pasta salad. Toss to coat, and serve.
Recipe Notes

I make a reserved batch of the vinaigrette, because the pasta tends to soak up a lot of the dressing as it sits. Adding additional dressing before serving will make sure your salad isn't dry, and of course bring extra fresh flavor.

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Tomato, Cucumber & Avocado Salad

Warmer weather has made its way to my part of the world, and I get so excited when the temperature gets warmer because for me, that means grilling! Now, we grill all year round, but honestly in the colder months, it’s just less often. It’s not all about the grill though! Oh noooo. It’s salads too! I love salads. I could live on salads. There’s so many different kinds, like potato salads, and noodle salads, and fruit salads. Then there’s salads like this one. Tomato, Cucumber & Avocado Salad. I prepared this salad last Sunday. We invited my mom-in-law over for dinner, and I had my husband (the Grill Master of the house) grill up this incredible chicken I had marinating, and I prepared some green beans, and this incredibly yummy salad.  This recipe makes quite a bit, like 8-10 servings, however, I was only feeding 5 of us and we ended up with only 1 serving left over. Some time in the middle of the night, the hubster ate it for a snack! That’s just how good this is.

This recipe was inspired by one of my favorite bloggers, Lauren over at Tastes Better  From Scratch. She has tons of delicious recipes, and she’s really not kidding, it really does taste better from scratch. Another reason why I love salads. They’re just so fresh and delicious!

So here it is folks! Tomato, Cucumber & Avocado Salad!

Print Recipe
Tomato, Cucumber & Avocado Salad Yum
Recipe by Christine Titus
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Instructions
  1. In a large bowl, drizzle lemon juice over chopped avocado, and toss to coat. Add tomatoes, cucumbers, onion and feta cheese to avocado. In a small bowl, whisk together red wine vinegar, olive oil, Italian seasoning, and salt and pepper. Pour over salad and top with fresh cilantro. Toss gently to combine.
Recipe Notes

adapted from tastesbetterfromscratch.com

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