A simple Greek-influenced pasta salad with feta, grape tomatoes, red onion, cucumber, baby spinach, fresh dill and corn tossed in a bright and sunny lemon dressing. A one-bowl feast.
- 8 ounces
gemellior a medium-sized pasta
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic
- coarse salt and fresh black pepper
- 1 heaping cup grape or cherry tomatoes, sliced lengthwise in half
- 1 cucumber, cut into half moons
- 1 cup crumbled feta
- ½ cup red onion, thinly sliced
- ¾ cup corn
- 1 cup baby spinach, make stacks of the leaves and thinly
- 2 tablespoons fresh chopped dill
- Cook the pasta in plenty of salted water according to package directions.
- Meanwhile, make the dressing by whisking all the ingredients together with a couple dashes each of salt and pepper. Taste and add more lemon if needed or more oil if too lemony.
- Drain the pasta and mix with a tablespoon or two of the dressing to prevent sticking and allow to cool.
- Add all the salad ingredients to a large mixing bowl including the cooled pasta. Toss gently with the dressing and season to taste with salt and pepper.
- Serve chilled or at room temperature.
This is a great way to showcase fresh vegetables and is the most perfect summer side dish. The bonus being you can easily turn it into a main dish by throwing in some beans, cooked chicken, shrimp, tofu or even steak.
I love salads like this that hit on lots of flavor points. There’s the saltiness of the feta, the sharp acidity of the tomatoes, cooling cucumber, pungent onion, and sweet dill and corn surrounded by the tart bite of the lemon and chewy pasta.
I could seriously eat this for days on end. And so. . . I did. Without sharing.