Greek Pasta Salad
User Reviews
5
Greek Pasta Salad
Description
The Greek Pasta Salad involves cooking rotini pasta until tender, then cooling it before combining with a mixture of chopped red onion, bell pepper, cucumber, cherry tomatoes, black olives, and parsley. The salad dressing is a vinaigrette made from olive oil, red wine vinegar, minced garlic, brown mustard, oregano, salt, and black pepper, mixed and poured over the vegetables to begin marinating the flavors.
The pasta is added to the vegetable and dressing mixture and tossed to coat evenly. Optional crumbled feta cheese can be incorporated to add a creamy, salty element. This salad can be served immediately or chilled to allow the flavors to meld. Its texture mixes al dente pasta with crisp vegetables and savory olives and cheese.
This versatile salad works well as a side dish for grilled meats or as a light main course. It holds well refrigerated for several days, although flavors may mellow with time. Variations in pasta or vegetables are possible to accommodate preferences or dietary needs.
Nutrition estimates correspond to one-quarter of the prepared salad. Substitutions like gluten-free pasta or alternative vegetables are feasible without major alterations to the dish.
Ingredients
- 8 ounces rotini pasta (use gluten-free noodles, if needed)
- 1/2 red onion , chopped
- 1 red bell pepper , chopped
- 1 cucumber , chopped
- 1 pint cherry tomato sliced in half
- 1/3 cup black olive optional, sliced
- 1/2 cup parsley optional, freshly chopped
- 2 ounces feta cheese optional; about 1/2 cup, crumbled
Greek Salad Dressing
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 garlic minced, clove
- 1 teaspoon brown mustard spicy
- 1 teaspoon oregano dried
- 1 teaspoon salt fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the pasta according to the package directions.
- While the pasta is cooking, you can stir together the Greek dressing ingredients in the bottom of a large bowl.
- As you chop the vegetables, add them to the bowl of dressing and give it a stir. I like to start with the red onion, so it will start to marinate in the dressing right away. Then add in the chopped bell pepper, cucumber, tomatoes, olives, and parsley, if using.
- When the pasta is done cooking, drain the noodles, then add them to the bowl of vegetables and dressing. Toss well to coat, then season with extra salt, if needed. (I sometimes add an extra 1/2 teaspoon.) Add in the feta cheese, if you'd like to, and serve right away, or let it chill in the fridge until you're ready to serve. Or add a spoonful of prepared hummus, to add creaminess for a vegan version.
- You can store pasta salad in the fridge for up to 4 days in an airtight container. Keep in mind that the flavor will mellow as it chills, so you may need to adjust the seasoning when you serve it cold. Add in an extra splash of vinegar, lemon juice, or salt to brighten the flavor again.
Notes
- Nutrition info is an estimate per quarter of the salad.
- Gluten-free pasta can be used as a substitution if needed.
- Vegetable and pasta substitutions are flexible based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 950mg | 40% |
| Potassium | 594mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1670IU | 33% |
| Vitamin C | 69mg | 77% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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