Description
A refreshing and vibrant Greek Pasta Salad packed with fresh vegetables, briny olives, and a zesty lemon-herb dressing. Perfect for potlucks, picnics, or a light meal.
Ingredients
Scale
- 1 pound dried pasta, such as rotini, penne, or farfalle
- 1 pint cherry tomatoes, halved
- 1 English cucumber, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup Kalamata olives, pitted and halved or quartered
- 1/2 cup crumbled or cubed feta cheese
- 1/4 cup red onion, thinly sliced or finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and rinse pasta under cold water.
- 2. While pasta cooks, prepare vegetables: halve tomatoes, dice cucumber and bell pepper, halve olives, slice onion, chop herbs.
- 3. Whisk together olive oil, lemon juice, red wine vinegar, oregano, and garlic powder in a bowl. Season with salt and pepper.
- 4. In a large bowl, combine drained pasta, tomatoes, cucumber, bell pepper, olives, and onion.
- 5. Pour dressing over the pasta mixture. Add parsley and mint. Toss gently to coat. Add reserved pasta water if needed to loosen.
- 6. Gently fold in the feta cheese.
- 7. Taste and adjust seasoning with salt and pepper.
- 8. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store leftover Greek Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cook
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (varies with ingredients)
- Sugar: Approx. 5-8g
- Sodium: Varies greatly depending on olives and feta
- Fat: Approx. 15-25g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 4-6g
- Protein: Approx. 10-15g