Description
A refreshing Greek Pasta Salad loaded with fresh vegetables, olives, and feta cheese tossed in a tangy dressing.
Ingredients
Scale
- 12 oz rotini or penne pasta (or other short-cut pasta)
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red or yellow), chopped
- ½ small red onion, thinly sliced
- ½ cup kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley or dill, chopped (optional)
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Boil the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down.
- Chop the vegetables: While the pasta cooks, prepare your cucumber, tomatoes, bell pepper, onion, and olives.
- Make the dressing: In a bowl or jar, whisk or shake together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until emulsified.
- Combine everything: In a large mixing bowl, combine the cooled pasta with all the vegetables, olives, and feta.
- Add dressing: Pour the dressing over the salad and toss gently until everything is well-coated.
- Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Serve and enjoy: Garnish with extra feta and herbs, and serve chilled or at room temperature.
Notes
- For a vegan version, omit feta cheese or use a plant-based alternative.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Greek Pasta Salad, Easy Salad Recipes, Mediterranean Cuisine