Castelvetrano Greek Pasta Salad
It's been a big week guys! My book came out, nosotros're on calendar week 4 of the podcast, giveaways are happening and now I'thousand about to chow down on this Spring Castelvetrano Greek Pasta Salad!!
If there was one thing I stocked upwardly on BQ (that'south before quarantine if you're non familiar) it's castelvetrano olives and pasta. I Have AN ADDICTION AND I CANNOT Hide It. I have a handful of castelvetrano olives almost every dark before dinner and I'yard 99% sure that my body is made of 95% carbs at the moment. No shame in my game and I'k here to stay. So naturally I took my 2 favorite things, plus a slew of other things coming in from my CSA box and made them into one giant Greek Pasta Salad that I can proceed stocked in my fridge at all times then I take lunch and dinner handled without any real try!
Permit's break downward the Greek Pasta Salad shall nosotros?
The Greek Vin was inspired by a leftover vinaigrette I made on Greek Easter!! It made the most perfect marinade for craven but I had about a ane/2 loving cup leftover that I used on a salad and OMG it was good! The pasta salad components include red tomatoes, cucumbers, bell peppers, Delallo Castelvetrano Olives, crimson onions and actually good feta!! One time you lot mix the veggies, you're just going to need some pasta to add in! I'chiliad 100% hooked on Delallo and their new packaging gives me all the joy considering it'due south so calming and pretty. Weird to say that about a brands packaging but it'southward true – try to argue otherwise!! Mix it all together and call it a day.
You can consume this at room temp, warm, cold, y'all proper noun information technology! It's cracking as the principal course and also wonderful as a side dish! If you desire to serve some chicken, steak or fish for the main. You lot're welcome in accelerate! But make information technology and let's will summer to go here even faster than normal!
Castelvetrano Greek Pasta Salad
This Greek inspired Castelvetrano pasta salad is exactly what nosotros all need as nosotros go along inching our mode towards summer
Course Primary Course, Side Dish
Cuisine Mediterranean
For the Greek Vinaigrette
- 2 cloves garlic, chopped
- 3 tablespoons olive oil
- three tablespoons reddish vino vinegar
- 1 teaspoon dried oregano
- kosher salt and freshly cracked black pepper to taste
For the Pasta Salad
- 1 cup halved scarlet tomatoes
- one loving cup halved and sliced Persian cucumbers
- i red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup Delallo Castelvetrano olives, halved
- ane/ii red onion, thinly sliced
- 8 ounces feta, drained and crumbled
- Kosher salt and freshly croaky black pepper to sense of taste
- 10 ounces Delallo Casarecce Pasta
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In a small basin, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside
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In a large basin. combine all of the pasta salad ingredients together and gently toss to combine. Cascade the Greek vinaigrette over the vegetables, and again, gently toss to glaze them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
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Taste and conform for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.
Photograph past Matt Armendariz / Food Styling by Adam Pearson / Recipe from What's Gaby Cooking
** This postal service is brought to you past Delallo. All content, ideas, and words are my own. Cheers for supporting the sponsors that allow me to create new and special content like this for What's Gaby Cooking**
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Source: https://whatsgabycooking.com/castelvetrano-greek-pasta-salad/
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