Lemon Oregano Greek Pasta Salad

After getting hooked on Greek food after a college semester studying abroad, I am always dreaming of the amazing food I ate there including the delicious and fresh tasting feta. Luckily, I was able to find a local neighborhood store that gets their feta straight from Greece and it’s as close as I can get to the real thing! I whipped up this super easy (aka less than 30 minutes) Greek pasta salad that is gluten free and nut free.

For this recipe, I used Chickapea pasta, my favorite gluten-free pasta,! Their pasta uses only two ingredients – chickpeas and lentils and it’s made in Italy which is probably why it’s so delicious!

To prepare this dish, you can either roast the tomatoes (like I did) or use fresh ones and just cut them in half. Whichever you choose, the dish will taste just as good. If you want to roast your tomatoes, preheat the oven to 350 degrees, line a baking tray with parchment paper and add your halved tomatoes to the tray. Drizzle 1 tbsp of olive oil and to coat the tomatoes and use a spatula or your hands. Let the tomatoes cook for 18-20 minutes or until you notice the skin starting to crinkle. 

To cook the pasta, simply follow the instructions on the package. Once the pasta is cooked and the water is drained, add the pasta to a large mixing bowl and then add in the tomatoes, cucumber, feta, and olives. Set aside and make the dressing by mixing together all of the ingredients in a small bowl. Then add the dressing to the pasta and mix everything together well!

Substitution Ideas:

• Chickpea Pasta: my preference is to use chickpea pasta as it’s packed with fiber and protein, but you can easily use any pasta. Just be sure to follow the instructions on the packaging to cook it!
• Ramp Up Vinegar: can use apple cider vinegar instead 
• Tomatoes: you can use raw tomatoes in this dish instead of roasted
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  Lemon Oregano Greek Pasta Salad

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  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  Total Time 30 minutes mins

  Course Lunch & Dinner

  Cooking & Baking Supplies

  • Parchment Paper
  • Baking Tray

  Ingredients  

  Salad

  • 20 cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1 box chickpea pasta
  • 1 small cucumber, chopped
  • 1/3 cup crumbled feta
  • 1/3 cup olives, chopped

  Dressing

  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • sprinkle of pepper
  • 1/2 garlic clove, minced
  • 1 tbsp rice vinegar
  • 1/2 tsp honey

  Instructions 

  • Preheat the oven to 375 degrees and line a baking tray with parchment paper.
  • Cut cherry tomatoes in half and place on a pan, then add olive oil and mix together well with a spatula or hand and place in the oven.
  • Cook the tomatoes for 20 minutes or until the skin starts to crinkle. Remove from the oven and set aside.
  • While the tomatoes cook, make your pasta according to instructions on the box and chop your olives and cucumber.
  • Mix together all dressing ingredients in a small bowl and set aside.
  • In a large mixing bowl, add pasta, tomatoes, cucumber, and feta, and top with the dressing. Mix everything together well + ENJOY!

  Did you make this recipe?Tag @girlswhoeat!