Also, make sure to try our classic Greek salad recipe! Cucumber: Choose one of the long Persian varieties. If the skin is too tough, you can use a vegetable peeler to remove it before slicing the cucumber into thin bite-sized pieces. Mini cucumbers will work, too. Cherry tomatoes: For a little tang and sweetness, ripe cherry tomatoes are a key part of this Greek pasta salad. Red onion: Make sure to finely dice the red onion before adding it to the salad, so it doesn’t overpower the other ingredients. Artichoke hearts: Preparing fresh artichoke hearts is a whole lot of work, so this recipe calls for the canned, water-packed variety. Kalamata olives: If you’re not a fan of olives, these can be omitted, but chopped pitted kalamata olives add another salty layer of flavor to the salad. Dill, oregano, and parsley: Fresh herbs really take this Greek pasta salad to the next level. Dried oregano is ok, but the dill and parsley must be fresh. Chickpeas: For a little protein and texture, canned chickpeas are the perfect addition to help balance everything out. Make sure you drain and rinse the chickpeas before adding. Feta: Optional, but delicious sprinkled on top to serve. READ MORE: Lemon Chicken Pasta Recipe
Lamb Burgers Greek Chicken Skillet Baked Pork Chops Tzatziki Chicken
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
