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Lemon Oregano Greek Pasta Salad

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!
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