Easy Greek Pasta Salad Recipe / Smart substitutions / Homemade Greek Salad Dressing/

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta

Whole grain pasta is more nutritious.

feta cheese

🥗Healthier: low-fat feta cheese

💰Cheaper: ricotta cheese

Low-fat feta reduces calories; ricotta is often cheaper.

Boil 150 grams of elbow pasta in plenty of water with 1 teaspoon of salt for around 6 minutes until almost done.

Drain the boiled pasta and refresh it with cold drinking water to prevent clumping.

Chop 1 medium red onion into quarters and then slice it.

Chop 1 medium capsicum into small squares.

Deseed and chop half of a large cucumber into small pieces.

Chop 150 grams of smaller tomatoes into small pieces.

Slice a quarter cup of black olives into circles.

Chop the tender stems and leaves of dill after washing them in water; if unavailable, substitute with chopped coriander or mint.

Chop 100 grams of paneer into cubes.

In a bowl, add a quarter cup of extra virgin olive oil, 1.5 to 2 tablespoons of red wine vinegar, and 1 tablespoon of lime juice.

Add half a teaspoon of ground mustard seeds, a quarter teaspoon of ground pepper, a quarter teaspoon of salt, 1 clove of crushed garlic, and 1 teaspoon of oregano to the dressing ingredients.

Whisk the dressing well.

Transfer the pasta to a large bowl and add the chopped vegetables one by one.

Optionally, add one finely chopped green chili for an Indian touch.

Add half a teaspoon of ground pepper and half a teaspoon of salt; if using regular tomatoes, add 2 teaspoons of sugar if they're not sweet enough.

If serving immediately, add the paneer cubes; if serving the next day, hold off on adding the paneer until just before serving.

Pour the dressing over the pasta and vegetables and gently mix to coat everything well.

Chill the salad for at least an hour to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens