Easy Greek Pasta Salad
User Reviews
5
Easy Greek Pasta Salad
Description
In this recipe, pasta is cooked until al dente, cooled, and thoroughly drained to prevent sogginess. While the pasta cooks, the salad components including chopped red and green bell peppers, small diced red onion, halved grape tomatoes, pitted kalamata olives, chopped cucumber, and crumbled feta cheese are prepared. The dressing is made by combining red wine vinegar, olive oil, Dijon mustard, minced garlic, fresh parsley, dried oregano, and brown sugar in a jar and shaking vigorously to emulsify.
The cooled pasta is combined with the chopped vegetables and cheese, then tossed with the dressing and seasoned with salt and black pepper to taste. The salad balances the firm bite of pasta with fresh, crunchy vegetables and briny feta, all tied together by a zesty, slightly sweet vinaigrette.
This salad serves at least six, suitable as a side dish or a light meal, and can be served immediately or chilled to let the flavors meld. The recipe allows flexibility in ingredient amounts and encourages seasoning adjustments based on personal taste.
Ingredients
- 3 cups pasta uncooked
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 small red onion chopped
- 1/2 cup kalamata olives
- 3 mini cucumber chopped, or 3/4 English cucumber
- 1 cup tomato halved, little (grape, cherry, etc
- 5 ounces feta cheese crumbled
- salt to taste
- black pepper to taste
Dressing:
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon parsley chopped, fresh
- 1/2 teaspoon oregano dried
- 1 teaspoon brown sugar packed
Instructions
- Boil a large, salted pot of water and cook pasta al dente according to package directions. Once it's cooked, drain it and run it under cool water. Let it drain thoroughly.
- Meanwhile, while the pasta is cooking, get all your other ingredients ready. Add the dressing ingredients to a jar and shake vigorously. You may need to add more oil or vinegar depending on your tastes.
- Assemble the pasta salad in a large bowl. Toss with the dressing and season with salt & pepper as needed (I added a fair bit of salt because there's a lot of pasta). Either serve the pasta salad right away or refrigerate until the flavors meld a bit.
Notes
- This recipe serves 6 or more, especially when used as a side dish.
- Pitted kalamata olives can be left whole or halved according to preference.
- Ingredient quantities are flexible; feel free to adjust based on taste and availability.
- Preparation time quoted excludes pasta cooking time; total time includes pasta boiling and cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 21mg | 7% |
| Sodium | 458mg | 19% |
| Potassium | 366mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 47mg | 52% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
