Greek Pasta Salad (No Mayo!)
User Reviews
5
Greek Pasta Salad (No Mayo!)
Description
Greek Pasta Salad (No Mayo!) features farfalle pasta cooked al dente and combined with crisp cucumber, bell pepper, and halved cherry tomatoes. Shallots add mild sharpness, while fresh parsley gives herbaceous notes. Briny elements come from capers and Kalamata olives, balanced by creamy crumbled feta cheese.
The dressing is a blend of lemon juice and zest, red wine vinegar, minced garlic, dried oregano, kosher salt, black pepper, and olive oil whisked together, offering a citrusy, tangy profile that enhances the fresh ingredients. The salad is tossed thoroughly to coat all components evenly, then chilled from 30 minutes up to 24 hours to deepen the flavors.
This salad works well as a side dish in Mediterranean meals or a light vegetarian lunch. It can be served cold or at room temperature, making it versatile for picnics or potlucks. The no-mayo dressing keeps it lighter and better suited to warmer weather.
Fresh garlic preparation and quality Mediterranean ingredients enhance the dish’s flavor integrity.
Ingredients
For the Pasta Salad:
- 8 ounces farfalle pasta bowtie pasta
- 1/2 cucumber chopped, English variety
- 1 green bell pepper chopped
- 10 ounces cherry tomatoes halved
- 1 to 2 shallot chopped (or 1/3 to 1/2 cup chopped red onion
- 1 cup parsley chopped, fresh
- 2 tablespoons capers drained and rinsed
- 1/2 cup kalamata olives pitted
- 1/3 cup feta cheese crumbled, more or less to your liking
For the Greek Salad Dressing:
- 1 lemon zested and juiced
- 1 tablespoon red wine vinegar
- 2 garlic minced, cloves
- 1 teaspoon oregano dried
- kosher salt
- black pepper
- extra virgin olive oil
Instructions
- Cook the pasta: Boil the pasta in salted water according to the package instructions (about 8 minutes). Drain and set aside briefly to cool just a bit.
- Make the dressing: In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper. Whisk to combine, and while whisking, drizzle in about 1/4 cup extra virgin olive oil.
- Add the veggies: To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives. Toss to coat, then add the feta and toss again very gently.
- Chill: For best flavor, cover and refrigerate for 30 minutes to 24 hours before serving. Give the salad a final toss and serve cold or at room temperature.
Notes
- Use fresh garlic minced finely for the dressing to ensure even flavor distribution.
- High-quality Mediterranean ingredients like olive oil and feta improve salads noticeably.
- Chilling the salad for at least 30 minutes allows flavors to blend but it can hold up to 24 hours.
- The salad is suitable for serving cold or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3152 kcal
% Daily Value*
| Calories | 315.2kcal | 16% |
| Carbohydrates | 54.6g | 18% |
| Protein | 11.7g | 23% |
| Fat | 6.6g | 10% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2.7g | 14% |
| Cholesterol | 11.1mg | 4% |
| Sodium | 539.7mg | 22% |
| Potassium | 559.6mg | 12% |
| Fiber | 5.4g | 22% |
| Sugar | 6.1g | 12% |
| Vitamin A | 1899IU | 38% |
| Vitamin C | 76.6mg | 85% |
| Calcium | 141.6mg | 14% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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