Greek Pasta Salad
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
Ingredients
Dressing
- 3 tablespoon red wine vinegar
- 2 tablespoon fresh lemon juice
- 0.33 cup olive oil
- 0.5 teaspoon garlic powder
- 1 teaspoon oregano
- 0.5 teaspoon kosher salt
Salad
- 16 ounce pasta (rotini, cavatappi or bow ties) wheat or gluten-free
- 0.5 cup pitted kalamata olives halved, plus 2 tablespoons brine
- 0.33 cup red onion diced
- 3 cup English cucumber diced, from 1 large
- 1 pint cherry tomatoes halved
- 1 medium orange bell pepper diced
- 0.5 cup feta cheese cubed
- fresh oregano optional garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
- Drain and rinse under cold water, drain.
- Meanwhile, in a large bowl, combine the dressing ingredients.
- Add the olives, red onion, and brine from the olives and mix to combine.
- Stir in the pasta with the cucumber, tomatoes, and bell pepper and toss well. Add the cheese just before ready to serve.
Notes
This salad is best served chilled. It can be made a day in advance, but add the feta cheese just before serving to prevent it from becoming mushy.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!