Greek Pasta Salad

Ingredienser

3/4 cup (180 ml) extra-virgin olive oil

1/4 cup (60 ml) red wine vinegar

3 tablespoons (45 ml) fresh lemon juice (from 2 lemons)

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 medium clove garlic, grated or minced

2 teaspoons dried oregano

1 1/2 teaspoons Diamond Crystal kosher salt, plus more for pasta water; for table salt, use half as much by volume

1 teaspoon freshly ground black pepper

1 pound (450 g) short pasta, such as gemelli or casarecce

3/4 pound (340 g) cherry tomatoes, halved (about 2 cups)

3 medium Persian cucumbers (7 1/2 ounces; 213 g), chopped

1 cup pitted mixed Greek olives (5 1/2 ounces; 156 g), halved

3/4 cup jarred sliced pepperoncini peppers (4 ounces; 113 g), drained

1/3 cup sliced pickled red onions (2 ounces; 57 g), roughly chopped

8 ounces (227 g) block feta cheese packed in brine, crumbled (about 2 cups)

1/3 cup chopped fresh dill (1/3 ounce; 9 g), plus more for serving

Vejledning

In a large bowl, whisk oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, 1 1/2 teaspoons kosher salt, and pepper until combined; set aside.

In a large pot of salted boiling water, cook pasta until fully tender, about 2 minutes past the al dente stage. Drain pasta and transfer to a rimmed baking sheet, then quickly toss with 1/2 cup of prepared dressing. Let cool completely on sheet pan, about 15 minutes.

Add tomatoes, cucumbers, olives, pepperoncini, pickled onions, feta, dill, and cooled pasta to the large bowl with remaining dressing and toss until evenly coated. Season to taste with salt and pepper. Cover and refrigerate until flavors meld, about 30 minutes.

Transfer pasta salad to a serving bowl. Top with additional dill. Serve

Notater

Dressing can be made up to 4 days in advance.

Leftovers can be refrigerated in an airtight container for up to 4 days.

https://www.seriouseats.com/greek-pasta-salad-recipe-11990200