Description
This Greek pasta salad recipe is the perfect salad for summer gatherings, BBQs, or potlucks. Mediterranean-inspired ingredients make it fresh, flavorful, and healthy!
Ingredients
Scale
- 3 cups uncooked pasta
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 1/2 cup Kalamata olives
- 3 mini cucumbers (or 3/4 English cucumber), chopped
- 1 cup grape or cherry tomatoes, halved
- 5 ounces crumbled microbial-rennet feta
- Salt and pepper to taste
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon packed brown sugar
Instructions
- Cook Pasta: Boil a large, salted pot of water and cook pasta al dente according to package directions. Once cooked, drain and run under cool water, then let it drain thoroughly.
- Prepare Dressing: Combine the dressing ingredients in a jar and shake vigorously.
- Assemble: Combine the pasta and prepared vegetables in a large bowl, toss with the dressing, and season with salt and pepper as needed. Serve immediately or refrigerate until flavors meld.
Notes
Feeds 6+, especially as a side dish. You may pit the Kalamata olives after measuring. Quantities can be adjusted to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 458 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 21 mg
Keywords: Greek pasta salad, Mediterranean, summer salad, side dish, fresh vegetables