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Greek Pasta Salad with Lemon Vinaigrette Dressing

Camille
Greek pasta salad with lemon vinaigrette dressing is made with penne pasta, arugula, Kalamata olives, and feta cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish Recipes
Servings 4
Calories 452 kcal

Ingredients
  

Lemon Vinaigrette Dressing:

  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons white balsamic vinegar
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 large garlic clove finely minced
  • 1 Tablespoon Dijon mustard
  • 1-2 Tablespoons of honey
  • Salt and pepper to taste

Greek Pasta Salad

  • 16 oz Penne pasta
  • 2 Tablespoons extra virgin olive oil
  • 2-3 large garlic cloves minced
  • 1 pint grape or cherry tomatoes cut in half
  • 2 cups fresh arugula
  • 12-15 large basil leaves thinly sliced
  • 1/3 cup Kalamata olives chopped
  • 3 Tablespoons fresh grated Parmesan cheese
  • 3 oz Feta cheese roughly crumbled

Instructions
 

Make the Lemon Vinaigrette Dressing:

  • Combine all ingredients in a glass jar with a tight-fitting lid.
  • Cover and shake vigorously until emulsified. Set aside.

Make the Greek Pasta Salad:

  • Prepare the pasta according to package directions until just al dente. Drain, rinse and set aside.
  • Heat olive oil in a skillet over medium heat. Add garlic and sauté for approximately 1-2 minutes, or just until the garlic develops some color. Be careful not to burn the garlic.
  • Add the tomatoes to the skillet and cook, stirring occasionally, for 2-3 minutes or just until the tomatoes are warmed through. Remove from heat and stir in the fresh arugula. Set aside. 
  • In a large mixing bowl, combine the warm tomato and arugula mixture with the fresh basil and Kalamata olives.
  • Add the warm cooked penne pasta to the mixing bowl along with the Parmesan and Feta cheeses. Season with salt and black pepper, to taste.
  • Drizzle with 3 tablespoons of the lemon vinaigrette. Toss to combine. Taste and add more vinaigrette to your preference.
  • Transfer the Greek pasta salad to a large serving bowl and garnish with some fresh arugula, sprigs of basil, and freshly grated Parmesan cheese. Serve immediately with the remaining lemon vinaigrette on the side.