Estimated reading time: 4 minutes
Impress your guests with a tasty Orecchiette Greek Pasta Salad featuring a tangy vinegar dressing. Perfect for picnics and BBQs.
Cold Greek Pasta Salad Recipes
In the CBB household, we love cold pasta salads, especially during the hot summer.
If you’re anything like us, our meal planning revolves around salad recipes and barbeque.
Besides, we are busy caring for our community garden and the various veggies growing on our property.
This Orecchiette Greek Pasta Salad is different from my Tuna Pasta Salad as it uses a vinegar-based dressing.
When serving cold salads, it’s nice to have a variety of dressings so they are not all mayonnaise-based.
If you bring this Greek Pasta Salad to a picnic, pre-make the dressing and store it in a mason jar.
About 10 minutes before serving the salad, pour the dressing over top and mix it through.
This will give the flavour of the dressing enough time to get into the nooks of the orecchiette pasta.
What Is Orecchiette Pasta?
I chose Italian Orecchiette pasta (pronounced o-rek-kyet-teh) made by David Rocco as we enjoy his quality products.
- Italian Slow Dried Durum Wheat Semolina Pasta
- Authentic Regional Artisanal Pasta
- Tradition from the Puglia region of Italy
- Vegan Choice
- GMO-Free
Named for their shape, which resembles little ears and is made only from semolina, water, and salt, their rough surface holds onto sauces and allows them to be prepared in various ways.
LacucinaItalia
There are a variety of brands of pasta, but try to pick something where the dressing has a hiding spot for each bite.
A popular recipe in Italy using the orecchiette pasta includes rapini or broccoli rabe.
How To Make Orecchiette Greek Pasta Salad
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Other time: chill for 1 hour
Ingredients
- 1 400g package of Orecchiette Pasta
- 1 cup Greek Olives chopped
- 1/2 medium red onion diced
- 1/2 seedless cucumber bite-size pieces
- 2 cups cherry tomatoes halved
- 1 cup crumbled Greek Feta Cheese
Dressing Ingredients
- 1/4 cup Italian or Greek Olive Oil
- Salt and pepper to taste
- 2 1/2 tbsps lemon juice fresh or bottled
- 1 tsp dry oregano
- 3 tbsps Italian red wine vinegar
Instructions
- Boil pasta according to the package, drain it, and set aside to cool. 6-8minutes.
- Add the dressing ingredients into a small mason jar or bowl, mix well, and set aside. (add salt and pepper to your preference.)
- Add the minced onion, chopped olives, cucumbers, and cherry tomatoes to the bowl.
- Crumble the Greek Feta and pour over the top.
- Add the dressing.
- Mix the entire salad to combine.
- Chill and Serve 1 hr.
Notes
- Olives are optional
- Store in the refrigerator for up to 5 days.
- It does not freeze well, so eat it fresh.
- Use any pasta you’d like as long as it holds the dressing.
Discussion: What ingredients would you add to my cold pasta salad with Greek feta?
Please leave your comments below!
Thanks for reading and trying my recipe.
Mr. CBB
Turtle Pie Oh My!
Turtle pie is a creamy chocolate peanut butter pie on top of an Oreo Crust.
Ingredients
- 1 can Dulce de leche (boiled condensed milk)
- chocolate Philadelphia cream cheese (room temp)
- 1 1/2 cups chocolate Oreo crumbs
- 3 tablespoons peanut butter
- 1 teaspoon butter
Instructions
- Combine cream cheese and peanut butter until its thoroughly mixed
- Line 8″ Cake tin with parchment paper
- Melt butter in pan and add chocolate Oreo crumbs
- Mix together until all the crumbs have absorbed butter
- Pour into cake tin and pat down firmly into the pan
- Put into the fridge for 30 mins to harden
- Once hardened take out and spread the cream cheese and peanut butter mixture over the crumbs and place back into the fridge for a further 15 mins.
- Open can of Dulce de leche and spread over the pie evenly
- Top with chocolate chips and or nuts.
- Place back in the fridge until ready to eat.