It’s salad making time people!
The wonderful folks at OXO sent me their 8-Piece SNAP Glass Round Container Set for recipe development.
So what better way to test out my new containers then create my favorite Greek Pasta Salad!
First, let’s discuss these wonderful SNAP containers!
Made from BPA-free borosilicate glass, the SNAP Glass Food Storage Containers can withstand extreme temperature changes without the risk of cracking or shattering!
The SNAP lids have four locking tabs and a removable gasket which ensures a leakproof seal.
SNAP Glass Containers are both nestable and stackable, which means whether they’re full or empty, it’s easy to fit them in your cabinets
It’s cooking time people!
First, use your favorite pasta.
I love rotini because I want the salad dressing to soak into all the crevices of the pasta so every bite is like BAM!
Yes, you want a BAM with every bite.
Next, you can’t have a fresh tasting pasta salad without the freshest ingredients!
I love using plenty of seeded, fresh tomatoes and English cucumbers.
Oh and don’t forget lots of slice olives and loads of crumbled feta cheese!
In my opinion, the more feta the better!
And I added even more veggies like pepperoncini, red and green onion, and fresh parsley.
If these are not your favorite veggies just sub with what you like!
Zucchini works very well in this salad.
Now it’s time to mix up our vinaigrette in our Little Salad Jar Dressing Shaker!
The vinaigrette is made with extra virgin olive oil, lemon, red wine vinegar, spices, and fresh parsley.
Now it’s time to TOSS THAT SALAD!!!!
The OXO 2-in-1 Salad Servers makes tossing our salad a breeze!
Our salad is all tossed and chilled and it’s time to eat folks!
Oh don’t forget you can store the leftovers for tomorrows lunch in your OXO SNAP Glass Round Containers!
I will say that this pasta is so simple to put together, and it’s a family favorite!
Greek Pasta Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serving Size: 6-8
1 pound rotini pasta
1-2 organic cucumber, seeded, diced
1-2 tomatoes, seeded, diced
1/2 bunch green onions, diced
1 cup feta cheese
1 cup sliced olives, drained
1/2 cup pepperoncini, drained
1/2 cup red onion, thinly sliced
1/2 cup Italian parsley, minced
extra virgin olive oil
For the Vinaigrette:
1 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons apple cider vinegar
1 lemon, zested, juiced
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried, crushed, oregano
pinch of crushed red pepper
Bring a large pot of salted water to boil.
Add pasta and cook according to pasta box directions.
Mix vinaigrette ingredients into a large jar, shake well, and set aside.
Place all ingredients into a large bowl, mix well.
Drain pasta, rinse in cold water, drain again.
Coat pasta with 1 tablespoon of olive oil, mix well, place into large bowl with other ingredients.
Pour vinaigrette over ingredients, mix well and chill for about 1 hour before serving.