Greek Pasta Bowl (Print Version)
# Ingredients:
→ Pasta
01 -
225g bite-sized pasta (bow ties or tubes)
→ Vegetables
02 -
1 seedless cucumber, cut into quarters then sliced
03 -
2-3 plum tomatoes, cut and seeds removed
04 -
1 average-sized sweet pepper (any color), chopped small
05 -
1/2 tiny purple onion, finely chopped
→ Garnishes
06 -
80g pitted kalamata olives, cut in half
07 -
170g broken feta cheese chunks
08 -
60ml fresh parsley, finely snipped
09 -
60ml fresh dill, chopped up
→ Dressing
10 -
160ml quality olive oil
11 -
45ml squeezed lemon juice
12 -
45ml wine vinegar (red or white)
13 -
15ml natural honey
14 -
15ml grainy mustard
15 -
2 garlic cloves, crushed fine
16 -
5ml oregano flakes
17 -
5ml dried basil leaves
18 -
2.5ml table salt
19 -
2.5ml cracked black pepper
# Instructions:
01 -
Cook pasta in water with salt until just firm but not hard. Empty into strainer and cool down with cold water. Add a tiny bit of olive oil and toss, then dump into your big bowl.
02 -
Cut cucumber into four long pieces. Take out the seeds with your knife. Slice each strip into small chunks about 1.25cm big and toss in a bowl.
03 -
Slice tomatoes in four parts. Scoop out the wet seed part. Cut the firm parts into small cubes around 1.25cm and throw in with cucumber.
04 -
Cut out pepper seeds, chop it up, and add to your veggie mix. Toss in your chopped purple onion, sliced olives, and broken feta bits.
05 -
Mix olive oil, juice from lemons, vinegar, honey, mustard, crushed garlic, dry herbs, salt, and pepper in a small bowl. Stir hard until everything's mixed. Try it and add more stuff if needed.
06 -
Right before you eat, throw the fresh herbs on your pasta and veggies. Pour your sauce over everything and mix well so it all gets coated. If you're making this ahead of time, only use half the dressing now and save the rest for later.
# Notes:
01 -
When making this ahead, only pour about 80ml of dressing at first and keep in the fridge, then add the leftover dressing right before eating so your pasta doesn't soak up too much.