Greek Pasta Salad with Cucumbers and Artichoke Hearts
User Reviews
4.5
-
Prep Time
30 mins
-
Total Time
30 mins
-
Servings
10 -12
-
Calories
41543 kcal
-
Course
Salad
-
Cuisine
Mediterranean
Greek Pasta Salad with Cucumbers and Artichoke Hearts
Description
This Greek Pasta Salad balances chewy pasta noodles with crunchy cucumber slices, tangy artichoke hearts, and salty kalamata olives. The homemade dressing combines fruity olive oil, white balsamic vinegar, fresh garlic, oregano, salt, and freshly ground pepper, creating a zesty and well-seasoned base that coats the salad ingredients evenly. Crumbled feta cheese adds creaminess and a distinctive salty flavor, while fresh basil provides a fragrant finish.
The salad is versatile in its pasta choice, accommodating egg noodles, shells, or whole wheat. The preparation involves mixing a lively dressing and folding it gently with the pasta and vegetables to maintain their texture. Allowing the salad to rest for at least half an hour or overnight lets the flavors blend fully, enhancing the overall taste.
This dish can be served as a refreshing side or light main course, suitable for warm weather meals or potlucks. Its combination of vegetables and cheese offers a balanced profile of flavors and textures, fitting well alongside grilled meats or as part of a vegetarian spread.
For best flavor, the recipe suggests adjusting seasoning after tossing and adding the remaining feta and basil as a garnish just before serving. Using jarred roasted red peppers and canned artichoke hearts makes it convenient without sacrificing taste.
Ingredients
- ½ cup olive oil fruity
- ¼ cup white balsamic vinegar
- 4 cloves garlic , minced or pressed
- 2 tablespoons oregano dry
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 pound pasta cooked, drained and cooled, noodles
- 2 15- ounce artichoke hearts drained, quartered, in brine, canned
- 1 12- ounce roasted red bell peppers slivered or chopped, jarred
- 1 8- ounce kalamata olive halved, jarred
- 1 cucumber cut into ⅜" slices, hot house variety
- ¼ red onion , thinly sliced
- 1 cup feta cheese crumbled
- ⅓ cup basil leaves fresh, slivered or chopped
Instructions
- To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt, and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
- Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit for ½ hour before serving or overnight.
Notes
- Use any type of pasta according to your preference, including whole wheat or gluten-free options.
- Allow the salad to rest for 30 minutes or overnight to let flavors meld thoroughly.
- Adjust seasoning after mixing to suit your taste, adding more salt, pepper, or olive oil if needed.
- Add the remaining feta and fresh basil just before serving for best texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12
Amount Per Serving
Calories 41543 kcal
% Daily Value*
| Calories | 415.43kcal | 21% |
| Carbohydrates | 42.54g | 14% |
| Protein | 9.54g | 19% |
| Fat | 23.15g | 36% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 13.35mg | 4% |
| Sodium | 1490.27mg | 62% |
| Potassium | 244.34mg | 5% |
| Fiber | 4.46g | 18% |
| Sugar | 3.99g | 8% |
| Vitamin A | 917.97IU | 18% |
| Vitamin C | 28.94mg | 32% |
| Calcium | 146.97mg | 15% |
| Iron | 2.06mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
