This Greek Pasta Salad is packed with fresh veggies, flavorful herbs, and a homemade zesty vinaigrette. It’s a quick and easy make-ahead dish that’s perfect for summer BBQ’s, picnics, or potlucks.

Ingredients
Pasta Salad:
8 oz bowtie pasta, cooked to al dente
1 english cucumber, sliced into half moons
10 oz cherry tomatoes, halved
1 green pepper, chopped
1/2 red onion, chopped
5 oz kalamata olives, halved
3 tbsp fresh parsley, chopped
8 oz feta, cubed
Zesty Vinaigrette:
1/3 cup olive oil
1/3 cup water
3 tbsp red wine vinegar
1/2 lemon, juiced
2 tbsp honey
2 tsp dijon mustard
3 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp black pepper

Instructions
Prepare Pasta & Veggies:
Bring a large pot of water to a boil and add salt. Cook pasta according to package instructions, to al dente. Drain cooked pasta and rinse with cold water.
Slice english cucumber into half moons, halve tomatoes, chop bell pepper, chop red onion, halve kalamata olives, and chop fresh parsley. Cut feta into small cubes.
Prepare Zesty Vinaigrette:
In a separate bowl or mason jar, add olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, fresh parsley, fresh dill, salt, and pepper. Whisk together well.
Combine:
In a large bowl, add cooked pasta, chopped veggies, and pour in the zesty vinaigrette. Gently toss to combine all ingredients.
Taste and adjust seasonings to your liking by adding more salt, pepper, lemon, or herbs. Refrigerate for up to 4 days!

Notes
Keep refrigerated, lasts up to 4 days.
Don’t forget to salt the pasta water.
Run cold water over the cooked pasta to stop it from overcooking.
Use 2 tsp dried herbs if you don’t have fresh.