Description
A super flavorful and bright pasta salad tossed with all the classic Mediterranean-inspired ingredients of a Greek Salad, perfect for gatherings.
Ingredients
Scale
- 1 pound fusilli pasta
- 1–2 tablespoons salt
- 1/3 cup apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
- 1 tablespoon oil from sun-dried tomatoes
- ½ red onion, finely diced
- 1 pint cherry or grape tomatoes
- ¾ cup kalamata olives
- ½ large cucumber, diced
- 2 tablespoons chopped sun-dried tomatoes packed in oil
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- pepperoncini, optional
Instructions
- Step: Bring 1 gallon of water to boil in a large pot.
- Step: While water heats, whisk together apple cider vinegar, lemon juice, garlic powder, sugar, oregano, salt, and pepper in a bowl. Slowly whisk in the olive oil and sun-dried tomato oil.
- Step: Add salt and pasta to boiling water. Cook until al dente, then drain, rinse in warm water, and drain again.
- Step: Place pasta in a large bowl, toss with half the vinaigrette, and chill in the refrigerator.
- Step: After 30 minutes, add the red onion, tomatoes, olives, cucumber, sun-dried tomatoes, feta cheese, and dill. Chill for at least 1 hour.
- Step: Just before serving, toss with the remaining vinaigrette.
Notes
Always salt the pasta water well to prevent bland results. Use the oil from the sun-dried tomato jar for an extra boost of flavor in the dressing.
- Prep Time: 80 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Greek pasta salad, pasta salad, side dish, vegetarian salad, Mediterranean style