Joy’s Greek Pasta Salad

I know that people probably associated pasta salads with summer time – and summer time in Maryland it is not, especially since we just had another snow storm earlier this week.  But why limit pasta salads to the warmer months?

We enjoyed this alongside some salmon baked in foil.  Admittedly, I’ve also been snacking on this straight out of the bowl while standing at the kitchen counter.  No shame.

 Joy's Greek Pasta Salad | A Nerd Cooks

This recipe was adapted from Joy the Baker’s “It’s Not Summer Yet Greek Pasta Salad”.

You’ll need:

For the pasta salad – 

  • 16 oz. orzo pasta, cooked
  • 2 cups cucumber, deseeded and chopped
  • 2 cups cherry or grape tomatoes, halved
  • 1 cup feta cheese
  • kosher salt and black pepper, to taste

For the dressing – 

  • 1/3 cup olive oil
  • 3 tbs fresh lemon juice
  • 1 tbs minced shallot
  • 2 tbs dijon mustard
  • 2 tsp honey
  • kosher salt and black pepper, to taste

In a large bowl, combine all of the ingredients for the salad.  Toss together to evenly distribute everything.

In a small bowl, whisk all ingredients for the dressing together.  Just before serving, pour dressing over the salad and toss everything together again.  Taste and adjust seasonings as necessary.

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