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Easy Greek Pasta Salad with Cucumber and Feta in a Jar

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A quick and flavorful Greek pasta salad featuring crisp cucumber, salty feta, and a bright lemon-oregano dressing, perfect for picnics and packed lunches.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni or small shell pasta
  • 1 large English cucumber, diced
  • 1 cup cherry tomatoes, halved (optional)
  • 1/4 cup red onion, finely diced and soaked in cold water
  • 6 ounces (170 grams) feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain fully.
  2. While the pasta cooks, dice 1 large English cucumber into bite-sized pieces. Halve 1 cup cherry tomatoes if using. Finely dice 1/4 cup red onion and soak it in ice water for 5 minutes to mellow the sharp edge. Drain and pat dry.
  3. In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, salt, and pepper to taste until fully combined and slightly thickened.
  4. In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, 1/2 cup pitted Kalamata olives, and 6 ounces crumbled feta cheese. Add 2 tablespoons chopped fresh parsley.
  5. Pour the dressing over the salad and toss gently but thoroughly, making sure every piece gets coated without breaking up the feta too much.
  6. Spoon the salad into quart-sized mason jars or preferred portable containers, layering pasta and dressing first, then veggies, and topping with feta and olives to keep textures perfect.
  7. Refrigerate the jars for at least 30 minutes before eating. When ready to eat, shake the jar gently or dump onto a plate.

Notes

Rinse pasta after cooking to stop cooking and prevent mushiness. Layer ingredients in jars to keep textures crisp and prevent sogginess. Use block feta and crumble yourself for best texture. Soak red onion in cold water to mellow sharpness. Whisk Dijon mustard into dressing to emulsify and prevent separation. Prep dressing and veggies ahead for faster assembly. Salad is best served chilled or at room temperature and should not be reheated.

Nutrition

Keywords: Greek pasta salad, cucumber salad, feta cheese salad, picnic salad, easy pasta salad, Mediterranean salad, healthy lunch, make ahead salad

Find it online: https://bitematrix.com/easy-greek-pasta-salad-with-cucumber-and-feta-in-a-jar-recipe-for-perfect-picnic-meals/