Easy Greek Pasta Salad
from kristineskitchenblog.comThis Greek pasta salad is full of vibrant, fresh flavors, with feta cheese, olives, veggies and a zesty Greek dressing. It's an easy recipe that's perfect for making ahead.
Servings: 12 servings
Calories: 292kcal
Ingredients
Pasta Salad Dressing
- ⅔ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta Salad
- 1 pound short pasta farfalle, rotini, etc.
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 English cucumber quartered lengthwise and then thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup thinly sliced red onion*
- ¾ cup kalamata olives pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain the pasta into a colander. Rinse with cold water, and then drain well. Put the pasta in a large bowl.
- Set the pasta aside to cool while you chop the vegetables and prepare the remaining pasta salad ingredients. Stir the pasta occasionally to keep it from sticking together.
Make the Dressing
- Combine all dressing ingredients (olive oil, red wine vinegar, dried oregano, dried basil, garlic powder, Dijon, salt and pepper) in a small bowl and whisk to combine. Set aside.
Make the Pasta Salad
- Add the bell peppers, cucumber, tomatoes, red onion, kalamata olives, feta and parsley to the bowl with the pasta. Stir in the dressing until well combined.
- Chill the pasta salad in the refrigerator for at least 2 hours before serving. Before serving, taste and season with extra salt and pepper as needed.
Video
Notes
- If you find raw onions too strong, you can mellow their flavor by soaking the sliced onions in ice water for 5 minutes. Then drain and pat dry with a paper towel.
- Pasta salad can be stored in the refrigerator for up to 4 days. If the pasta salad seems dry when you take it out of the refrigerator, let it sit at room temperature for 10-15 minutes. This will allow the olive oil to melt again. Stir and enjoy.
- Black olives may be substituted for the kalamata olives.
- Recipe Variations: You can add chickpeas, grilled chicken, canned artichoke hearts, sun dried tomatoes or toasted pine nuts to the salad, if desired.
Nutrition
Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 311mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 1mg
