Greek-Style Pasta Salad

Bold Mediterranean flavors, savory roasted vegetables and hearty whole-wheat pasta—what’s not love? If you aren’t a fan of feta, substitute goat cheese or leave out the cheese altogether.

Jenna Helwig

Pasta

Greek

Salad

Easy

Ingredients

2 small zucchini, sliced into 1/2-inch half-moons		2 cloves garlic, finely chopped, for the dressing
1 pint grape tomatoes		1 teaspoon dried oregano, for the dressing
2 tablespoons extra-virgin olive oil		1/2 teaspoon Dijon mustard, for the dressing
1/2 teaspoon salt		3 tablespoons red wine vinegar, for the dressing
Pepper to taste		1 teaspoon salt
8 ounces whole-wheat penne pasta or other medium-size pasta		Pepper to taste, for the dressing
1/2 cup raisins		1/3 cup extra-virgin olive oil, for the dressing
1 cup cubed feta cheese

directions

Prep: 15 min Total: 45 min

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1
Preheat oven to 400 degrees F. Line a baking pan with parchment paper or aluminum foil. In a medium bowl, stir together the zucchini, tomatoes, olive oil, salt and pepper. Transfer veggies to the tray and roast for 30 minutes, stirring once or twice.
2
In the meantime, bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
3
To make the dressing: In a medium bowl, whisk together the garlic, oregano, mustard, red wine vinegar, salt and pepper to taste. Slowly add in the olive oil, whisking continuously.
4
Add the roasted vegetables, raisins and feta to the penne, mixing gently. Stir in the dressing. Taste for seasoning, adding salt and pepper if necessary.
5
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

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