Potluck Pasta Salad - Greek-Style
User Reviews
5.0
6 reviews
Excellent
Potluck Pasta Salad - Greek-Style
Report
This is our favorite potluck pasta salad with feta, green peppers, and tomatoes. It's the perfect dish for sharing at gatherings.
Share:
Ingredients
Pasta Salad:
- 2 ½ cups bow tie pasta or other short pasta, 9 oz/ 250 g
- 2 medium ripe tomatoes or the equivalent amount of cherry tomatoes
- ½ cucumber
- 1 medium red onion
- 1 large green bell pepper
- 15-20 black olives
- 1 cup feta 5.5 oz/ 150 g, crumbled (Note 1)
- fresh herbs or arugula (oregano, thyme, or basil) optional
Pasta salad dressing:
- 3 tablespoons red wine vinegar more to taste
- 1-2 tablespoons lemon juice to taste
- 2 garlic cloves
- 2 teaspoons dried oregano
- ½ cup extra virgin olive oil 4 fl.oz/ 115 ml, (Note 2)
- fine sea salt and pepper
Add to Shopping List
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add salt generously and the pasta. Cook the pasta according to the packet's instructions. Drain well.2 ½ cups bow tie pasta/ 250 g
- Prepare vegetables: In the meantime, halve the tomatoes and cut them into thin slices; halve the cucumber and the red onion and slice them thinly as well. Quarter the green bell pepper and slice the quarters thinly. Pit the olives, if necessary, and slice them.2 medium ripe tomatoes + ½ cucumber + 1 medium red onion + 1 large green bell pepper + 15-20 black olives
- Dressing: Mix red wine vinegar, 1 tablespoon lemon juice, grated garlic cloves, and dried oregano. Slowly add the olive oil while whisking until the dressing emulsifies slightly. Add salt and freshly ground black pepper to taste. Add more vinegar and/ or lemon juice if you feel it's necessary.3 tablespoons red wine vinegar + 1-2 tablespoons lemon juice + 2 garlic cloves + 2 teaspoons dried oregano + ½ cup extra virgin olive oil + fine sea salt and pepper
- Combine the drained pasta with the dressing. Add the vegetables and mix carefully. Crumble the feta on top of the salad and mix gently again.1 cup feta
- Refrigerate: Cover the salad and refrigerate until ready to serve; the salad should be made a few hours in advance so that the flavors have time to mingle. Add chopped fresh herbs just before leaving the house or before serving (optional).
Notes
- Feta in brine, not pre-crumbled feta.
- Know your olive oil, and make sure you use a sort that is appropriate for making salad dressings. If your olive oil is not of good quality or has too strong a taste, it will ruin the salad. Choose a good quality, mild sort of extra virgin olive oil, and if you are not familiar with the brand, always taste it before you add it to the salad.
Nutrition Information
Show Details
Serving
1g
Calories
246kcal
(12%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Cholesterol
17mg
(6%)
Sodium
511mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 246kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 17mg | 6% |
| Sodium | 511mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
