Description
A super flavorful pasta salad tossed with all the classic ingredients of a Greek Salad.
Ingredients
Scale
- 1 pound fusilli pasta (or pasta shape of your choosing)
- 1–2 tablespoons salt
- 1/3 cup red wine 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 (optional)
- 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
- Boil Water: Bring 1 gallon of water to boil in a large pot.
- Prepare Vinaigrette: In a medium bowl combine red wine vinegar, lemon juice, garlic powder, sugar, oregano, and salt and pepper. Slowly whisk in olive oil and sun-dried tomato oil.
- Cook Pasta: When water comes to a boil add 1-2 tablespoons of salt and pasta. Cook until al dente. Drain, rinse in warm water, and drain again.
- Initial Marinating: Place pasta in a large bowl and toss with ½ of vinaigrette. Chill in refrigerator.
- Assemble Salad: Once pasta has chilled for about 30 minutes, add remaining ingredients EXCEPT remaining vinaigrette. Chill in refrigerator for at least 1 hour.
- Final Toss: Just before serving, add remaining dressing and toss to coat.
Notes
Salt the pasta water well to prevent blandness. Cook pasta only until al dente to ensure it doesn’t become soggy after absorbing the dressing.
- Prep Time: 70 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Greek pasta salad, fusilli, feta, Mediterranean, side dish, cold salad