Greek Pasta Salad
This Greek Pasta Salad is loaded with fresh veggies, Kalamata olives, and feta cheese, then tossed in a light but tangy vinaigrette. Perfect for a light lunch on a hot summer day or as a side salad!
Servings: 10 people
Calories: 312kcal
Ingredients
Salad
- 12 ounces bow tie pasta cooked according to package directions
- 1 English Cucumber cut into ½ pieces
- 10 ounces cherry tomato medley cut in half
- 1 orange or red bell pepper seeded and cut into ½ inch pieces
- ¼ cup red onion finely chopped
- 4 ounces feta cheese crumbled (approximately 1 cup)
- ½ cup Kalamata olives coarsely chopped
- ¼ cup fresh parsley finely chopped
Dressing
- 1/3 cup red wine vinegar
- 1 teaspoon dried oregano
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2/3 cup extra virgin olive oil
Instructions
- Cook the pasta according to package directions. Drain and run cold water over it to stop the cooking process. Set aside.
- While the pasta cooks, prepare the remaining ingredients.
- In a jar with a lid or in a measuring cup, add the vinegar, oregano, garlic, salt, pepper and olive oil. Mix vigorously to combine or attach lid to jar and shake to combine.
- To a large bowl, add the pasta, cucumber, tomatoes, pepper, onion, feta, olives and parsley. Toss to combine.
- Shake or stir the dressing and then add it to the salad and mix thoroughly combine. Refrigerate for 30 minutes to allow the flavors to blend and develop. When ready to serve, taste to make sure you don’t need to add additional seasonings. You can also make a double batch of the dressing so that you can add more to the salad as the noodles will absorb dressing the longer it sits.
Video
Nutrition
Calories: 312kcal | Carbohydrates: 30g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 10mg | Sodium: 476mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 1mg