Description
Pasta salad with cucumber, green peppers, tomato, feta and olives and a homemade Greek dressing
Ingredients
Scale
- 1 pound penne
- 3⁄4 cup crumbled feta cheese
- 1⁄2 cucumber, halved and sliced
- 1 green pepper, quartered and sliced
- 3⁄4 pint cherry tomatoes, halved
- 1⁄2 red onion, sliced
- 1⁄2 cup black olives, sliced
- 1⁄2 cup olive oil
- 1.5 Tablespoons lemon juice
- 3 Tablespoons apple cider vinegar
- 1 clove garlic, crushed
- 3⁄4 Tablespoon dried oregano
- 3⁄4 teaspoon fine sea salt
- 1⁄2 teaspoon fresh ground pepper
Instructions
- Step 1: Cook the pasta according to the package directions then drain and cool under cold running water.
- Step 2: Place the pasta in a large mixing bowl and add the cucumber, green pepper, tomatoes, red onion, black olives and feta.
- Step 3: Add the olive oil, vinegar, lemon juice, garlic, oregano, and sea salt and pepper to a mason jar with a lid and give it a shake to mix.
- Step 4: Pour the dressing over the salad, toss well and serve.
Notes
Any kind of pasta can be used for this recipe, but short pasta such as penne or farfalle work best. For storage, store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 4 g
- Sodium: 359 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: greek pasta salad, pasta salad, mediterranean, side dish, summer salad