Greek Pasta Salad with Feta
  • 16 ounces pasta
  • 4 mini cucumbers, diced
  • 5 cocktail tomatoes, halved and quartered
  • 1/2 small red onion, diced
  • 1/2 c. pitted Kalamata olives, sliced
  • 1/2 c. Greek vinaigrette salad dressing
  • 1-1 1/4 c. feta, crumbled
  • Directions
  • Cook pasta to al dente. Drain and rinse with cold water.
  • In a large mixing bowl, combine all remaining ingredients, tossing until ingredients are well coated in dressing.
  • Cover and refrigerate for 2 hours before serving. Top with additional crumbled Nikos Traditional Feta, and serve.
  • Photo and Recipe courtesy of Poet in the Pantry, Carrie