20-Minute Greek Pasta Salad

• Vegetarian

• Produce

  • 2 cups Cherry tomatoes
  • 1 Cucumber
  • 2 cloves Garlic
  • 3/4 cup Parsley, fresh
  • 2 cups Romaine lettuce

• Condiments

  • 1/2 cup Kalamata olives, pitted
  • 1 cup Tzatziki sauce

• Pasta & Grains

  • 1 lb Farfalle pasta

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 tsp Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 3 tbsp Red wine vinegar

• Dairy

  • 1 8 ounce container Feta

Found on bakerbynature.com

Description

Ingredients

• 1 pound farfalle pasta
• 1 cucumber
• 2 cups cherry tomatoes
• 2 cups (about 8 leaves) romaine lettuce, chopped
• 3/4 cup fresh parsley
• 1/2 cup kalamata olives, pitted
• (1) 8 ounce container crumbled feta
• 2 cloves garlic, minced
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt (more or less to taste)
• 1/2 teaspoon ground black pepper (more or less to taste)
• 1 cup tzatziki sauce

Directions

• Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
• While the water comes to a boil and the pasta cooks, prepare the vegetables and dressing. Halve the cucumbers lengthwise and remove the seeds with small spoon; slice into half-moons and set aside. Slice the cherry tomatoes in half; roughly chop the romaine lettuce; finely chop the parsley; and slice the olives in half; set aside. In a small bowl combine the minced garlic, olive oil, vinegar, sugar, salt, and pepper; whisk well to combine. Add in the tzatziki sauce and mix well; season to taste.
• When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta and toss well to coat.
• Add the chopped cucumbers, tomatoes, lettuce, parsley, olives, and feta and toss to combine. Serve at once, or chill until needed.

Nutrition