The Viral Greek Goddess Pasta Salad

• Yields: 6–8 servings

• Prep time: 15 mins | Cook time: 10 mins (for pasta)

Ingredients

The Salad:

• 1 lb Orzo pasta (or Penne/Rotini)

• 1 cup Cherry tomatoes, halved

• 1 Large English cucumber, diced

• 1/2 Red onion, finely diced

• 1 cup Kalamata olives, pitted and halved

• 1 cup Feta cheese, crumbled or cubed

• Optional: 1 can Chickpeas (drained) for extra protein

The Greek Goddess Vinaigrette:

• 1 tbsp K&Co. Apothecary Greek Goddess Seasoning

• 1/2 cup Extra Virgin Olive Oil

• 1/4 cup Red Wine Vinegar

• 1/2 Fresh lemon, juiced

• 1 tsp Honey or Agave (to balance the acidity)

Instructions

1. Boil the Pasta: Cook the orzo in a large pot of salted water according to package directions (usually 8–9 minutes for al dente). Drain and rinse under cold water to stop the cooking process and remove excess starch.

2. Hydrate the Herbs: In a small bowl or mason jar, whisk together the red wine vinegar, lemon juice, honey, and 1 tbsp of Greek Goddess Seasoning.

   • Pro-Tip: Let this mixture sit for 5 minutes before adding the oil. This "blooms" the dried herbs in the acid, releasing the deep Mediterranean aromas.

3. Finish the Dressing: Slowly whisk in the olive oil until the dressing is emulsified.

4. Combine: In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, olives, and chickpeas.

5. Toss: Pour the Greek Goddess vinaigrette over the salad and toss thoroughly.

6. The Feta Finish: Gently fold in the feta cheese last so it stays in chunks rather than breaking down into the dressing.

7. Rest: For the best flavor, let the salad sit in the fridge for at least 30 minutes. The Greek Goddess blend will continue to infuse the pasta as it rests.