Greek Pasta Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
9 mins
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Total Time
19 mins
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Servings
12
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Calories
306 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Greek
Greek Pasta Salad Recipe
Description
After cooking gemelli pasta to al dente and cooling it, a variety of chopped fresh vegetables and herbs—including grape tomatoes, English cucumber, bell pepper, red onion, parsley, and mint—are mixed in. Kalamata olives and cubed feta cheese add characteristic briny and creamy elements respectively, introducing traditional Greek flavors.
The dressing is made from extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper, providing a bright and savory coating to the salad's components. The salad is tossed gently to combine, preserving the cube shape of the feta and freshness of the herbs.
This pasta salad is suitable for making up to five days in advance, making it convenient for meal prep or entertaining. It works well as a side for grilled meats or as a light main dish, particularly in warm weather. The combination of textures—from tender pasta to crisp veggies and creamy cheese—makes it a satisfying cold salad.
Ingredients
For the Greek Pasta Salad:
- 1 pound pasta I used gemelli, small, dried
- 1 pint grape tomato halved
- 1 cucumber sliced, English variety
- 1 bell pepper seeded and chopped (any color
- 1/2 cup onion red, chopped
- 1/4 cup parsley chopped
- 2 tablespoons mint fresh, chopped leaves
- 5 ounces kalamata olives pitted and drained
- 8 ounce feta cheese cut into cubes, block
For the Greek Pasta Salad Dressing:
- 1/2 cup extra virgin olive oil
- 1/3 cup lemon juice from 2 lemons, fresh
- 2 teaspoons oregano dried
- 1 teaspoon garlic powder
- salt
- black pepper
Instructions
- Set a large pot of salted water over high heat. Bring to a boil. Cook the pasta according to the package instructions. Drain the pasta and pour it into a large salad bowl.
- Meanwhile, chop all the fresh produce. Squeeze the lemons. Then cut the block of feta cheese into small 1/2 inch cubes.
- In a small bowl or jar, mix the olive oil, lemon juice, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk (or shake) well to combine.
- Place all the vegetables, herbs, and olives in the salad bowl. Pour the greek dressing over the top. Toss to coat.
- Then add the feta cheese to the bowl. Gently fold to combine. Taste, then salt and pepper as needed. Cover and refrigerate until ready to serve.
Notes
- This salad can be prepared up to five days in advance for convenient meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 306kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 401mg | 17% |
| Potassium | 282mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 24mg | 27% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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