Description
This Greek Pasta Salad is a refreshing and flavorful dish perfect for a light lunch or as a side dish for a summer barbecue. The combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese tossed in a zesty dressing makes it a crowd-pleaser.
Ingredients
Scale
Pasta Salad:
- 8 ounces rotini or penne pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad and toss gently. Sprinkle with parsley before serving.
- Chill: For best flavor, refrigerate for at least 30 minutes before serving.
Notes
- Use whole wheat or gluten-free pasta if desired.
- Add grilled chicken or shrimp to make it a complete meal.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
