We have officially moved into our new home! One of the things we need to get used to (among other things) is packing our lunches. Our old apartment was across the street from both of our offices, which made it so easy to swing home for lunch! For our first week in our new home, we opted to make a pasta salad, the easiest lunch to grab once it is prepped. Additionally, if you’ve ever made homemade pasta salad you’d know that it’s way better 2-3 days later.
This may be the best pasta salad we’ve ever made, and a large part of that is because of our local pasta partnership with Gourmet Texas Pasta Company. We truly only partner with brands we believe in, and we love that all of their pasta uses REAL vegetables and herbs and they never use artificial colors or processed tasteless powdered veggies. For this recipe, we used their homemade Kalamata olive fusilli, and it gave our pasta salad an extra flavor boost of olive.
- ½ diced red onion
- ½ diced cucumber
- ½ basket of cherry tomatoes, halved
- ½ jar of Kalamata olives, halved
- 4oz of feta cheese
- 8 pepperoncini
- 1 packet of Gourmet Texas Pasta Company Kalamata Olive Fusilli
- 1/3 cup red wine vinegar
- 3 tablespoons of juice from jarred Kalamata olives
- Juice of one lemon
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Start by boiling your fusilli pasta, as directed on the package. While the pasta is cooking, start to chop your veggies. In a large bowl combine all ingredients, except for the dressing ingredients. In a small bowl, mix all dressing ingredients. Combine the greek dressing with the other ingredients and enjoy!
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