Add a Tangy Twist to Your Pasta Salad With This Greek-Inspired Recipe
Recipe and photos by Launie Kettler
When it comes to Greek salad, we always think of colors, colors, colors! Sunny lemon wedges, bright cucumbers, sweet fresh and sun-dried tomatoes, spicy onion and grassy oregano are all front and center in our minds’ eye.
But, sometimes it’s fun to gild the lily.
So, instead of just garnishing with lemon wedges, we grilled those bad boys to give off an extraordinary amount of juice.
And we didn’t let the tart side of the food spectrum down, either! Instead, we added pomegranates for a little pucker power and sweetness.
Now that we’ve talked about the sweet, the tart and the savory, let’s get to one of our favorite “s-words.”
We didn’t just add feta to this salad, oh, no.
We added parmesan to the vinaigrette for a double dose of umami deliciousness.
Let’s cut to the chase, you’re going to love this salad.
And you’re going to be very popular when you bring it – well – anywhere. The dining room, the living room, to a barbecue, to a picnic at the lake, this salad is like a little black dress – it goes with everything.
As an added bonus, you can turn this Greek pasta salad into a full meal by adding some grilled chicken 😋
Greek Pasta Salad with Pomegranates and Grilled Lemon
About the Recipe Creator
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.