Greek Pasta Salad
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5.0
27 reviews
Excellent
Greek Pasta Salad
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This easy Greek Pasta Salad is loaded with fresh tomatoes, cucumbers, olives, and feta cheese. It's all your favorite Mediterranean flavors in one delicious side dish!
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Ingredients
For the red wine vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
For the pasta salad:
- 1 cucumber peeled, halved lengthwise, seeded, and diced
- 1/2 red onion thinly sliced (1 cup or 4 ounces, see note 1)
- 1 pound rotini or other small pasta
- 1 1/2 cups grape tomatoes halved (10 ounces, see note 2)
- 1/2 cup pitted kalamata olives (see note 3)
- 4 ounces feta cheese cubed or crumbled
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Instructions
- To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- To the bowl with the dressing, add the diced cucumber and sliced red onion and marinate at least 5 minutes or up to 30 minutes.
- In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again.
- To the bowl with the dressing, and the cooled pasta, tomatoes, and Kalamata olives. Toss to combine and sprinkle with feta cheese.
Notes
- Red onions: Substitute sweet onions if desired. 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
- Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
- Kalamata olives: Substitute black olives or your favorite green olives if desired. I prefer to leave them whole, but you can cut them in half or slice them.
- Yield: This recipe makes enough for at least 8 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The red wine vinaigrette can be made up to 3 days in advance. Store covered in the refrigerator. The pasta can be cooked, drained, rinsed, and cooled up to 1 day in advance. The vegetables can be prepped the day before and stored separately in the refrigerator.
Nutrition Information
Show Details
Serving
1serving
Calories
394kcal
(20%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
13mg
(4%)
Sodium
303mg
(13%)
Potassium
273mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
358IU
(7%)
Vitamin C
6mg
(7%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 303mg | 13% |
| Potassium | 273mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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