Greek Pasta Salad with Feta, Tomato, Kalamata Olives and Sweet Basil Vinaigrette
I love this summery Greek pasta salad - the salty feta cheese and kalamata olives are a great pair with the fresh flavor of the Sweet Basil Vinaigrette. Keeps great in the fridge - so make it a day in advance.
Servings: 8 servings
- 1 lb Orecchiette Pasta (or other pasta of choice)
- 1 tablespoon Olive Oil
- 1 pint Cherry Tomatoes, sliced
- 1 ½ cups Crumbled Feta Cheese
- 1 cup pitted Kalamata Olives, sliced
- 10 leaves fresh Italian Sweet Basil, roughly chopped
- 1 recipe Sweet Basil Vinaigrette
Cook the pasta according to package directions. When cooked, drain and run under cool water. Transfer to a large mixing bowl and add the olive oil. Toss well to coat the pasta in oil.
Add all remaining ingredients, except for Sweet Basil Vinaigrette. Toss gently to combine.
Add half of the Sweet Basil Vinaigrette and toss to evenly coat the pasta in dressing. Refrigerate the pasta and the remaining vinaigrette for at least an hour and up to a day. Just before serving, add the remaining half of the vinaigrette and toss gently. Serve.
Calories: 313kcal | Carbohydrates: 25g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 504mg | Fiber: 2g | Sugar: 7g