Greek Pasta Salad
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
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
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This Greek Pasta Salad has perfectly cooked pasta tossed with the BEST homemade Greek salad dressing, fresh vegetables, feta cheese, olives, and parsley.
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Ingredients
- 1 lb. rotini pasta
- 1 tablespoon olive oil
- ¾ English cucumber diced (about 2 cups)
- 1 pint cherry tomatoes sliced (about 2 cups)
- 1 green bell pepper diced
- ½ cup red onion finely diced
- ½ cup pitted kalamata olives or black olives
- 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
- Homemade Greek Salad Dressing- Makes 1 cup
- See detailed instructions for salad dressing prep here.
- Pro Tips
- Storage
- The Nutritional information shared is an estimate and is per serving. There are 12 servings in this recipe.
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Be sure to use a timer when you boil your pasta to ensure that you don't overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt.
- 📘 Find this recipe on page 72 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days.
Nutrition Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
397mg
(17%)
Potassium
250mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
320IU
(6%)
Vitamin C
18mg
(20%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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