3 Colour Pasta Salad (Edit recipe)

Greek-styled pasta salad! Yiayia would be so proud—the most vibrant of recipes, filling and delicious. The key ingredient is some premium quality oregano.

20 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	364
Fat:	16 g
Carbohydrates:	52 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	1294 mg
Fiber:	4 g
Sugars:	16 g
Calculated per serving.

by The Taste of Montreal

Serves: 5

Ingredients

Pasta Salad

1 cup Tri-Color Pasta, (any shape will do, I had shells on hand)
0.5 cup Cucumber, Diced
0.5 cup Cherry Tomato
5 Tbsp Red Onion, Diced
5 Tbsp Kalamata Olives, Diced

Dressing

0.333 cup Extra Virgin Olive Oil, (I used Zoë Olive oil brand)
0.333 cup Sweet White Vinegar
1 Tbsp Salt, (I used Zoë Olive oil brand, pyramid salt)
1 Tbsp Black Pepper, to taste
1 Tbsp dried Oregano, (I used Zoë Olive oil brand)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring water in a saucepan to a boil and cook your pasta according to the package instructions
Once cooked, drain your pasta, set aside to cool for awhile
Combine your Olive oil, salt, pepper, sweet white vinegar and oregano in a mixing bowl, set aside (this is your dressing)
Give your pasta another stir and make sure it's entirely cooled before adding it to a large mixing bowl
Add your cherry tomatoes, cucumbers, kalamata olives and red onion to your pasta
Mix thoroughly and enjoy right away or set in the fridge for a few hours for best results

Notes

1 cup of cooked pasta in a pasta salad goes a long way! If your pasta isn't cooling fast enough, I usually pass cold water on the pasta while it's in the strainer to shock the pasta and stop the cooking process.