Description
A refreshing Greek Pasta Salad that combines pasta, fresh vegetables, olives, and feta cheese, all tossed in a delicious dressing.
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1.5 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red or yellow), chopped
- 0.5 small red onion, thinly sliced
- 0.5 cup kalamata olives, halved
- 0.75 cup crumbled feta cheese
- 0.25 cup fresh parsley or dill, chopped (optional)
- 0.33 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Cook the pasta by boiling in salted water until al dente, according to package directions. Drain and rinse under cold water.
- Chop the cucumber, halve the cherry tomatoes, chop the bell pepper, slice the onion, and halve the olives.
- In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
- In a large mixing bowl, gently mix the cooled pasta with all the chopped vegetables, olives, and crumbled feta.
- Drizzle the dressing over the salad and toss gently to ensure an even coating.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Before serving, garnish with extra feta or fresh herbs. Serve chilled or at room temperature.
Notes
- Feel free to substitute vegetables based on your preference or seasonal availability.
- This salad can be made a day in advance for even better flavor.
- Adjust the seasoning according to personal taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg