Description
This Greek Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or a quick weeknight meal. Filled with vibrant vegetables, tangy feta cheese, and a zesty dressing, it’s a satisfying and easy-to-make salad.
Ingredients
Scale
Pasta:
- 12 oz rotini or penne pasta
Vegetables:
- 1 1/2 cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 3/4 cup kalamata olives (halved)
- 3/4 cup red bell pepper (diced)
- 1/2 cup red onion (thinly sliced)
Additional:
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red bell pepper, red onion, feta cheese, and parsley.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and black pepper.
- Toss and Chill: Pour the dressing over the salad and toss well to coat. Chill for at least 30 minutes before serving to allow flavors to meld.
- Serve: Serve cold or at room temperature.
Notes
- You can prepare this salad up to 24 hours in advance.
- Add the feta just before serving for best texture.
- Optional additions include chopped artichoke hearts or grilled chicken for extra protein.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is boiled)
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
