Description
This Greek Pasta Salad recipe is a refreshing and flavorful dish that’s perfect for summer gatherings or as a light meal. With a combination of pasta, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty dressing, it’s a crowd-pleaser.
Ingredients
Scale
Pasta Salad:
- 12 ounces rotini pasta
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup Kalamata olives, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Rinse under cold water.
- Prepare Salad: Combine pasta, vegetables, feta, and parsley in a bowl.
- Make Dressing: Whisk together olive oil, vinegar, lemon juice, mustard, oregano, salt, and pepper.
- Toss: Pour dressing over salad and toss to coat.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- This salad can be prepared a day ahead; just refresh with a drizzle of olive oil before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
