Greek Pasta Salad
Greek pasta salad is the perfect summer salad and a real crowd-pleaser! It’s fresh, delicious, quick to prepare, and loved by everyone!
Servings :
Calories : 418kcal
Ingredients
Salad
- 7 oz (200 g) pasta, fusilli, bow tie, or pasta of choice
- 1 cup (150 g) plum tomatoes, halved
- ½ English cucumber, sliced & quartered
- 2 mini sweet peppers, or ½ green bell pepper, sliced
- 1 small red onion, quartered & thinly sliced
- ½ cup (75 g) pitted kalamata olives, halved
- ½ cup (75 g) crumbled feta
- 1 tablespoon flat-leaf parsley, chopped
Dressing
- 4 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ small clove garlic, pressed or minced
- ¼ - ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook pasta according to the packet instructions in boiling salt water until al dente. Drain and set aside to cool slightly.
- Place cooked pasta, tomatoes, cucumber, peppers, onion, and olives in a large salad bowl and toss slightly. Sprinkle with crumbled feta and parsley.
- In a small bowl, whisk together all dressing ingredients, then drizzle over the Greek Pasta Salad. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge. It stays fresh for up to 2 days.
- Vegan Version: Follow this recipe to make a dairy-free tofu alternative at home, or skip the cheese altogether.
- Tip: Save some pasta cooking water to stretch the dressing. This prevents the salad from drying out, especially if you make it in advance, and reduces the need for excessive olive oil and vinegar.
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Nutrition
Calories: 418kcal | Carbohydrates: 46g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 632mg | Potassium: 416mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1.21IU | Vitamin C: 32mg | Calcium: 142mg | Iron: 2mg
