Greek Pasta Salad

Greek Pasta Salad

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Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Servings 8 people


  • 2 cups whole wheat penne pasta
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic crushed
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • cup extra-virgin olive oil
  • 10 cherry tomatoes halved
  • 1 small red onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • ½ cucumber sliced
  • ½ cup sliced black olives
  • ½ cup crumbled feta cheese


  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
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