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

Greek-Style Pasta Salad

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    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


    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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