Greek Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
308 kcal
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Course
Salad
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Cuisine
Mediterranean, Greek
Greek Pasta Salad
Description
Greek Pasta Salad features cooked fusilli pasta coated while still warm in a tangy dressing made from extra virgin olive oil, red wine vinegar, oregano, salt, and black pepper. Adding the dressing while the pasta is warm helps the flavors penetrate the pasta thoroughly. The salad combines fresh chopped tomatoes, peeled cucumber, green pepper, red onion, and kalamata olives for a mix of crispness and briny depth. Crumbled feta cheese added just before serving provides creaminess and a characteristic Greek tang.
The salad's readiness is improved by chilling for about an hour, allowing the flavors to blend while maintaining a lively texture. It works well as a side dish or light meal and can be prepared ahead to save time. The ingredients can be adapted cautiously; gluten-free pasta works well, and the dressing can be whisked or made with a hand blender to ensure smooth texture.
Leftovers store well in the refrigerator for 4 to 5 days in an airtight container. The recipe as shared reflects typical Mediterranean salad components balanced for freshness and acidity with pasta as a hearty base.
Ingredients
For the Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad
- 8 ounces fusilli pasta
- 3 tomatoes chopped, ripe
- 1 English cucumber peeled chopped
- 1 green pepper chopped
- ½ red onion chopped, small
- ½ cup kalamata olives
- 1 cup feta cheese crumbled
Instructions
- To make the dressing, in a large serving bowl whisk together the olive oil, vinegar, oregano, salt and pepper. Set aside in the fridge.
- To make the salad, bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Drain the pasta, then add to the large serving bowl with the dressing. Immediately toss with the warm pasta so it can absorb the flavors.
- Add the tomatoes, cucumber, green pepper, red onion, and olives and toss to coat. Chill for 1 hour for flavors to develop. When ready to serve, add the crumbled feta cheese on top and toss gently to combine.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Feel free to adjust vegetables and quantities to your preference, keeping in mind this salad is flexible.
- Use gluten-free pasta if needed, cooking it to al dente for best texture.
- A hand blender helps achieve a smooth, well-emulsified dressing without chunks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 12ounces | |
| Calories | 308kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 17mg | 6% |
| Sodium | 497mg | 21% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 20mg | 22% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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