Greek Pasta Salad Recipe
User Reviews
5
Greek Pasta Salad Recipe
Description
The Greek Pasta Salad Recipe features cooked rotini pasta tossed with a freshly blended dressing of olive oil, red wine vinegar, garlic, Dijon mustard, honey, and dried herbs including parsley, basil, and oregano. The salad incorporates feta cheese cubes, grape tomatoes cut in half, diced cucumber and red bell pepper, sliced kalamata olives, and thinly sliced red onion to combine varied textures and savory, tangy flavors. The salad may be served right away or refrigerated for several hours to allow the flavors to meld and the pasta to chill.
The salad balances the creaminess and saltiness of feta against the crispness of fresh vegetables, with olives and herbs contributing depth. The dressing brings brightness and a gentle sweetness with honey, tying the components together. This makes an adaptable dish for casual lunches, side servings, or picnic menus.
Gluten-free pasta can be substituted, though it may firm up more quickly, so limit refrigeration to avoid hardening. Adjust salt levels depending on whether the pasta water was salted. Preparing the salad several hours ahead improves flavor development and chilling.
Ingredients
- 10 oz. rotini pasta
- 8 oz. feta cheese cut into cubes, block form
- 1 pint grape tomatoes halved
- 1 English cucumber diced
- 1 red bell pepper diced
- ½ cup kalamata olives sliced and drained
- ½ red onion thinly sliced
Greek Salad Dressing
- ½ cup olive oil
- 3 Tbsp. red wine vinegar
- 2 tsp. honey optional
- 1 clove garlic finely minced
- 1 tsp. Dijon mustard
- ¼ tsp. oregano each dried
- ¼ tsp. parsley
- ¼ tsp. basil
- 1 tsp. salt plus more to taste
- ⅛ tsp. black pepper
Instructions
- Cook pasta according to package directions. Rinse under cool running water, drain well, and then add to a large bowl.
- Combine all dressing ingredients in a mason jar or blender. Blend or shake for 10-20 seconds, or until emulsified. Pour salad dressing over the pasta and toss until pasta is well coated.
- Add the Feta cheese, tomatoes, cucumber, bell pepper, olives, onion, and any additional salt, to taste. Toss until everything is just combined.
- Serve immediately or refrigerate for a few hours to enjoy chilled.
Notes
- Use gluten-free pasta if needed, but serve within 4 hours to avoid hardening.
- If pasta water was salted, reduce salt in dressing accordingly.
- Prepare at least 4 hours ahead to allow flavors to meld and chill the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 34mg | 11% |
| Sodium | 943mg | 39% |
| Potassium | 404mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1656IU | 33% |
| Vitamin C | 44mg | 49% |
| Calcium | 218mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
