Greek Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
12 people
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Calories
235 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Greek
Greek Pasta Salad
Description
The Greek Pasta Salad recipe uses rotini pasta cooked just shy of al dente to maintain a firm bite after chilling. Once drained and cooled with olive oil, it's combined with chopped cucumbers, cherry tomatoes, green bell peppers, finely diced red onion, olives, crumbled feta, and fresh parsley. A traditional Greek salad dressing made with olive oil, red wine vinegar, lemon juice, honey, oregano, garlic, mustard, basil, salt, and pepper ties the ingredients together.
Flavors are fresh and tangy with the mixture of briny olives and feta balanced by crisp vegetables. Chilling the salad for at least two hours helps meld the ingredients without losing crunch. The salad keeps well in the refrigerator for up to three days, but an additional splash of dressing before serving refreshes the flavor as the pasta absorbs the vinaigrette.
The salad is versatile as a side dish or light main, especially during warm weather. Using a timer and salting the pasta water properly enhances pasta flavor and prevents overcooking, which is crucial for keeping the salad fresh textured.
Ingredients
- 1 lb. rotini pasta
- 1 tablespoon olive oil
- ¾ English cucumber diced (about 2 cups)
- 1 pint cherry tomato sliced (about 2 cups
- 1 green bell pepper diced
- ½ cup red onion finely diced
- ½ cup kalamata olives or black olives, pitted
- 3/4 cup feta cheese crumbled
- ¼ cup parsley roughly chopped
- 1 cup Greek salad dressing see notes for homemade version
Instructions
- Boil the pasta to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it). Drain and spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool.
- Meanwhile, prepare your veggies, cheese, parsley, and homemade Greek dressing, (if using).
- Combine the salad ingredients in a large bowl and toss with dressing. If possible, chill for 2 hours prior to serving.
- If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.
Notes
- Use a timer when boiling pasta to avoid overcooking; stopping slightly before al dente allows pasta to finish cooking while cooling.
- Salt pasta water well to season pasta internally; about 2 tablespoons kosher salt is recommended.
- Store leftovers in an airtight container in the refrigerator up to three days for best freshness.
- Add extra dressing before serving if chilled for over 8 hours, as pasta absorbs dressing over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 397mg | 17% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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