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
6
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Calories
252 kcal
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Cuisine
Mediterranean, Greek
Greek Pasta Salad
Description
Greek Pasta Salad combines cooked fusilli pasta with chopped vegetables including cucumber, green bell pepper, red onion, and halved cherry tomatoes. Kalamata olives add a briny contrast, while crumbled feta cheese provides creaminess and a distinctive salty note. The dressing, made from olive oil, fresh lemon juice, kosher salt, black pepper, and dried oregano, enhances the salad's Mediterranean character.
The vegetables retain their crunchiness by adding tomatoes and cucumbers shortly before serving if prepared ahead. The salad is tossed gently to coat the ingredients evenly without breaking the pasta or vegetables. Refrigerating it for at least 30 minutes allows flavors to meld and the salad to chill, making it a cool and flavorful side dish.
This dish pairs well as a side for grilled meats or can be served alone as a light meal. Its combination of fresh vegetables and tangy feta cheese makes it a versatile addition to picnics and casual gatherings.
Cooking the pasta to al dente and rinsing it with cold water immediately after draining maintains texture and prevents clumping. Gently tossing after mixing ensures the salad preserves its appealing bite and appearance.
Ingredients
Salad Ingredients
- 8 ounces fusilli pasta
- 1 cup cherry tomato halved
- 1 green bell pepper chopped
- ½ red onion chopped
- 2 cucumber chopped, Persian
- ½ cup kalamata olives pitted and halevd
- ½ cup feta cheese Crumbled
Dressing
- 2 tablespoons olive oil
- 1 lemon juice of
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon oregano dried
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Toss the pasta with 2 tablespoons olive oil to keep it from sticking.
Prepare the Greek Dressing
- In a large bowl mix the olive oil, lemon juice, salt, pepper and oregano.
Combine All Ingredients
- Add the cooked pasta to the dressing. Add the sliced cucumbers, red onion, and sliced Kalamata olives to the bowl with the pasta. Then add the cherry tomatoes and the green bell pepper.
Toss with the Dressing
- Gently toss everything together until the pasta and vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary.
- Finally, add the crumbled feta cheese on top.
Chill and Serve
- Cover the bowl with plastic wrap or a lid, and refrigerate the Greek pasta salad for at least 30 minutes before serving.
Notes
- Cook pasta until al dente to keep it from becoming mushy in the salad.
- Rinse cooked pasta under cold water to cool and stop cooking, maintaining texture.
- When making ahead, add cucumbers and tomatoes just before serving to keep them crisp.
- Mix the salad gently with dressing to avoid breaking the pasta and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 712mg | 30% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 32mg | 36% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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