Description
Greek Olive Pasta Salad: almost no-cook, comes together quickly with very little effort. Enjoy for dinner and save the leftovers for lunch!
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 2 tablespoons tahini or mayo
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- kosher salt and black pepper
- 2 shallots, thinly sliced
- 1/2 cup mixed fresh herbs (basil, oregano, dill)
- 2 tablespoons pine nuts
- chili flakes
- 1/4 cup extra virgin olive oil
- 1 pound short cut pasta
- 3/4 cup mixed Greek olives, pitted
- 2 bell peppers, chopped
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained
- 1/4 cup sliced pepperoncini
- 8 ounces microbial-rennet feta cheese, crumbled
Instructions
- Dressing: Combine all dressing ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- Sauté: Combine the shallots, pine nuts, herbs, and chili flakes in a large bowl. Heat the olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallots.
- Combine: Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil. Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss well. Add the feta.
- Serve: Serve the salad warm or cold and enjoy!
Notes
This salad is excellent for meal prep as the flavors intensify after sitting in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling, Sautéing
- Cuisine: Greek-American
Nutrition
- Serving Size: 1 serving
- Calories: 553 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 35 mg
Keywords: Greek olive pasta salad, summer salad, vegetarian, light meal, meal prep