Greek Pasta Salad
User Reviews
5
Greek Pasta Salad
Description
The Greek Pasta Salad centers on penne pasta cooked al dente, chilled, then tossed with diced cucumber, yellow bell pepper, red onion, halved cherry tomatoes, sliced kalamata olives, and fresh chopped dill. Crumbled feta adds a creamy and salty note. The dressing blends red wine vinegar, fresh lemon juice, extra virgin olive oil, Dijon mustard, dried oregano, garlic paste, salt, and black pepper, providing a bright, herbaceous, and slightly tangy coating to the ingredients.
The preparation finishes by mixing half the dressing with the pasta and vegetables, with additional dressing added as needed, then chilling the salad for at least an hour to improve flavor integration. Feta is stirred in just before serving to maintain its texture and freshness. The salad offers a contrast of textures with the firm pasta, crisp vegetables, oily olives, and soft cheese.
This salad pairs well with grilled meats or as a standalone lunch. It can be made ahead and stored in the refrigerator for up to three days. Allowing time to chill enhances the melding of flavors and increases the dressing's infusion into the pasta and vegetables.
Ingredients
- 1 pound penne pasta cooked al dente and rinsed until cold
- 8 ounces feta cheese crumbled
- 12 ounces cherry tomato halved
- 1/2 cup kalamata olives pitted and sliced
- 1 large English cucumber diced
- 1 large yellow bell pepper diced
- 1 medium red onion diced
- salt to taste
- black pepper to taste
- 1/2 cup dill chopped, fresh
For the Greek dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice fresh
- 3/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 3 teaspoons oregano dried
- 2 cloves garlic paste
- salt to taste
- black pepper to taste
Instructions
For the dressing
- Combine together all of the dressing ingredients and whisk until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.
For the Greek pasta salad
- Cook pasta in salted water until al dente, then drain and rinse until cold.
- In a large bowl, mix together the pasta, tomatoes, onion, olives, cucumber, pepper, and fresh dill.
- Pour half of the dressing on top of the pasta salad and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
- The Greek pasta salad flavor will taste much better if chilled for at least an hour before serving. Add all of the feta and mix well right before serving. Enjoy!
Notes
- Chilling the salad for a few hours before serving deepens the flavors.
- Leftovers can be refrigerated and enjoyed within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 42.4g | 14% |
| Protein | 12.8g | 26% |
| Fat | 27.7g | 43% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 67mg | 22% |
| Sodium | 437mg | 18% |
| Potassium | 550mg | 12% |
| Fiber | 2.5g | 10% |
| Sugar | 4.5g | 9% |
| Calcium | 287mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
