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Greek Pasta Salad
This Greek Pasta Salad recipe is easy to prepare and makes a refereshing make-ahead meal! It will be a hit at your next potluck, and can be made with any variety of pasta that you enjoy.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 to 6
Calories: 375 kcal
Course:
Salad
Cuisine:
Greek
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 tomatoes , sliced in half
- 1/3 cup sliced black olives (optional)
- 1/2 cup freshly chopped parsley (optional)
- 2 ounces crumbled Feta cheese (optional; about 1/2 cup)
Greek Salad Dressing
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove , minced
- 1 teaspoon spicy brown mustard
- 1 teaspoon dried oregano
- 1 teaspoon 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.
Cup of Yum
Notes
- Nutrition information is for 1/4 of this recipe. This is automatically calculated, and is just an estimate, not a guarantee.
- I used Banza brand chickpea pasta in these photos, which is naturally gluten-free, but you can use brown rice or whole wheat pasta with similar results. If you want to swap the veggies in this recipe, or leave something out, feel free! It's very flexible.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
53g
(18%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
13mg
(4%)
Sodium
950mg
(40%)
Potassium
594mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1670IU
(33%)
Vitamin C
69mg
(77%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 375
% 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.