Greek Pasta Salad
User Reviews
5
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8
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Calories
433 kcal
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Course
Salad
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Cuisine
Mediterranean
Greek Pasta Salad
Description
The Greek Pasta Salad comprises rotini pasta cooked al dente and mixed with fresh vegetables such as halved cherry tomatoes, chopped red onion, cucumber, green bell pepper, kalamata olives, and fresh parsley. Crumbled feta cheese adds a creamy, salty component. The salad is dressed with a blend of red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, black pepper, and extra virgin olive oil, blended until smooth to impart a zesty, well-balanced dressing.
This salad delivers a refreshing contrast of crisp vegetables, briny olives, and tangy cheese, with the rotini providing a firm texture that holds the dressing well. It can be served immediately or refrigerated to allow flavors to meld, suitable as a side for grilled meats or as a light lunch on its own.
Leftovers store well in an airtight container in the refrigerator for up to five days, making the salad a good make-ahead option. For convenience, a store-bought Greek dressing may be substituted, though attention should be paid to avoid added sugars and unnecessary ingredients.
Ingredients
Salad
- 16 oz rotini pasta
- 1 pint cherry tomato halved (about 2 cups
- ½ red onion chopped
- 1 cucumber chopped
- 1 green bell pepper chopped
- 1 cup kalamata olives drained and halved, pitted; or black olives
- ½ cup parsley chopped, fresh
- ⅔ cup feta cheese crumbled
Greek Dressing
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- 3 garlic minced, large cloves
- 2 teaspoons Dijon mustard
- 2 teaspoons oregano dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, make dressing by adding red wine vinegar, lemon juice, garlic cloves, dijon mustard, oregano, salt, pepper and oil to a blender. Blend until combined and smooth.
- Add drained and cooled pasta to a large bowl with tomatoes, onion, cucumber, bell pepper, olives, parsley and feta cheese.
- Add dressing on top and gently toss to coat. Taste and add additional salt and pepper, if needed. Serve right away or place in the fridge to chill before serving. Store in the fridge for up to 5 days.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 4-5 days.
- A homemade dressing is recommended, but a quality store-bought Greek vinaigrette without excess sugars can be used as a shortcut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1/8 recipe | |
| Calories | 433kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 509mg | 21% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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