Greek Pasta Salad Recipe
User Reviews
5
Greek Pasta Salad Recipe
Description
This recipe involves cooking pasta until tender and rinsing it to cool, preventing clumping when tossed with olive oil. The salad mixes hearty chickpeas and tangy artichoke hearts with ripe cherry tomatoes and briny kalamata olives, balanced by the crunch of cucumber and bite of raw red onion. Fresh parsley and dill add herbaceous brightness.
The vinaigrette integrates tart red wine vinegar and fresh lemon juice with olive oil, oregano, Dijon mustard, honey for subtle sweetness, and minced garlic for savory depth. Tossing the salad in this dressing coats the ingredients evenly, creating a harmonious blend of savory, sour, and fresh notes common in Greek cuisine.
This pasta salad can be served immediately or chilled for flavors to meld and lasts refrigerated for several days, making it ideal for meal prep or potlucks. It pairs well with grilled meats, seafood, or as a stand-alone vegetarian option.
Ingredients
- 16 ounces short cut pasta dry (gluten-free, if needed)
- 15 ounce artichoke hearts drained and chopped, canned, water packed
- 15 ounce chickpeas drained and rinsed, canned
- 1 ½ cups cherry tomato halved
- ½ cup kalamata olives halved, pitted
- 1 cucumber thinly sliced (sub 2 mini cucumbers, Persian
- ½ red onion finely chopped
- 1 small bunch parsley chopped (about ½ cup each, each
- 1 small bunch dill chopped (about ½ cup each, each
- Optional feta cheese to serve
The Vinaigrette
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- lemon juice about 3 tablespoons, juice from 1 lemon
- 2 tablespoons oregano sub 1 tablespoon dried oregano, minced, fresh
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic minced
- black pepper to taste, freshly ground
Instructions
- To make the vinaigrette, whisk all ingredients together and set it aside until ready to use.
- Cook the pasta in heavily salted water according to the package directions. Strain, and run under cold water until the pasta has cooled completely. Toss with olive oil to prevent clumping.
- In a large mixing bowl, add the pasta along with the remaining ingredients (except the feta) and toss to combine. Serve immediately with crumbled feta over the top or store in an airtight container in the fridge for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 291kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 356mg | 15% |
| Potassium | 214mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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