Greek Pasta Salad with Pomegranate Greek Dressing
Active Time: 25 minutes
Total Time: 55 minutes
Yield: 6-8 servings
boncook.com
Ingredients
Greek Pasta Salad
Pasta Base:
- 5 oz Cavatappi pasta
- 2 oz Bow Tie (Farfalle) pasta
- 2 oz Small Shell pasta
Vegetables & Add-ins:
- 1 cucumber
- 12 cherry or grape tomatoes, halved
- 1 red bell pepper
- 1 green bell pepper
- 1/2 small red onion
- 1/4 cup Kalamata olives, halved
- 1/4 cup pepperoncini rings, halved
- 3/4 cup crumbled feta cheese (plus extra for topping)
Pomegranate Greek Dressing
- 3/4 cup Extra Virgin Olive Oil
- 1/4 to 1/3 cup French Pantry Pomegranate Balsamic Vinegar
- 1 teaspoon French Pantry Tomato Mustard
- 1 teaspoon French Pantry Roasted Garlic & Chive Herb Blend
- Sel Gris Salt
- Tellicherry Pepper
- Juice of 1 lemon
- 2 cloves garlic, finely chopped
- 1 teaspoon Greek Freak seasoning or a Greek seasoning of choice
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook all three pastas together until al dente. Drain and rinse under cold water. Set aside. (Do not to overcook) - Chop or slice the Veggies:
Use the Eco Chop with 4–6 pulls to chop the cucumber, red and green peppers, and red onion to your preferred texture. - Slice the tomatoes and olives in half
- Make the Dressing:
- Use the Mini Chopper to finely mince the garlic and any fresh herbs.
- Juice the lemon with the Citrus Press.
- In a small bowl, whisk together olive oil, pomegranate balsamic, tomato mustard, lemon juice, garlic, and seasonings using the Mini Whisk.
- Assemble the Salad:
In a large bowl, combine the cooked pasta, chopped vegetables, olives, and pepperoncini. Pour the dressing over and toss gently to coat. - Finish & Serve:
Fold in the feta cheese, then mound the salad on a platter or serving bowl. Top generously with extra crumbled feta. Chill for 30 minutes before serving.
BONTIP: Feta cheese is best when bought in a block or cube. It crumbles very easily with a fork or by squeezing with a slight pinch to crumble.
