Greek Pasta Salad Recipe
User Reviews
5
Greek Pasta Salad Recipe
Description
This Greek Pasta Salad Recipe uses bowtie pasta and a medley of fresh vegetables including diced cucumber, halved cherry tomatoes, chopped bell pepper, and finely chopped red onion. Crumbled feta cheese and kalamata olives add richness and saltiness, while fresh parsley contributes a bright herbal note. The salad is dressed with a mixture of red wine vinegar, oregano, garlic, salt, pepper, and extra virgin olive oil, creating a balanced vinaigrette with a zesty tang and herbaceous flavor.
The pasta is cooked al dente and rinsed with cold water to stop cooking and cool it, preserving a firm texture. After combining all ingredients and tossing with the dressing, refrigerating for at least 30 minutes allows the flavors to develop and the pasta to absorb some of the dressing. The salad is versatile and can incorporate optional add-ins like fresh herbs, artichokes, chickpeas, or protein such as chicken or shrimp, tailored to preference.
This salad pairs well with grilled meats or as a stand-alone light dish, suitable for picnics or casual meals. Adjust seasoning after chilling, as pasta tends to absorb dressing flavor over time.
Ingredients
Greek Salad:
- 8 oz bowtie pasta or rotini or fusili pasta
- ½ English cucumber diced (2 cups)
- 10 oz cherry tomato halved (1 ½ cups
- 1 bell pepper any color, seeded and chopped
- 1 red onion chopped (⅓ cup chopped, small
- 4 oz feta cheese 1 cup, crumbled
- ½ cup kalamata olives or added to taste, halved or coarsely chopped, plus 1 Tbsp of juice from the jar, pitted
- ¼ cup parsley finely chopped
Greek Salad Dressing:
- ⅓ cup red wine vinegar
- 1 tsp oregano dried
- 3 garlic grated or minced, cloves
- 1 tsp salt or added to taste, fine sea salt
- ½ tsp black pepper freshly ground
- ½ to ⅔ cup extra virgin olive oil
Instructions
- Cook the pasta in salted water according to the package instructions until it's al dente. Drain in a colander, then rinse under cold water to stop the cooking process and cool the pasta. Drain well, and set it aside.
- Make the dressing - Combine all dressing ingredients in the order they are listed in a large measuring cup and whisk to combine (or shake it up in a lidded mason jar).
- Combine the salad ingredients in a large bowl: pasta, cucumbers, tomato, bell pepper, red onion, feta cheese, kalamata olives and parsley. If the dressing has separated, give it a good shake before drizzling it over the salad. Add a spoonful of juice from Kalamata olives if desired and toss the salad to combine.
- Refrigerate for at least 30 minutes for the flavors to meld, or up to 24 hours. Since the pasta will absorb some of the dressing, taste the salad after refrigeration and adjust the seasoning as needed.
Notes
- Optional additions include fresh herbs like basil or dill, chickpeas, artichoke hearts, capers, and proteins such as chicken or shrimp.
- Choose pasta shapes like fusilli, bowtie, or farfalle which hold dressing well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(as a side dish)
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 298kcal | 15% |
| Carbs | 27g | |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 13mg | 4% |
| Sodium | 593mg | 25% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 32mg | 36% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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