Greek Pasta Salad
A vibrant and refreshing Greek Pasta Salad that's perfect for summer gatherings, blending crunchy vegetables, creamy feta, and flavorful dressing.
Ingredients
Pasta and Vegetables
- 8 oz Pasta (fusilli or penne) Choose fusilli for better dressing adherence.
- 1 cup Cherry tomatoes, halved Offers a burst of sweetness.
- 1 Cucumber, diced Adds crunch.
- 1/2 Red onion, diced Soak in cold water if strong flavor is undesirable.
- 1 cup Feta cheese, crumbled Provides creaminess.
- 1/2 cup Kalamata olives, pitted and halved Adds salty flavor.
- 1/4 cup Fresh parsley, chopped Enhances freshness.
Dressing
- 1/4 cup Olive oil Quality oil enhances flavors.
- 2 tbsp Red wine vinegar Adds tang.
- 1 tsp Dried oregano
- Salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Drain and Rinse
- Drain the pasta in a colander and rinse with cold water.
Prepare the Veggies
- Chop the cherry tomatoes, dice the cucumber, and finely chop the red onion.
Combine the Ingredients
- In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, and red onion. Gently toss together.
Add Feta and Olives
- Sprinkle in the crumbled feta cheese and halved Kalamata olives. Fold them gently into the salad.
Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and season with salt and pepper.
Dress the Salad
- Pour the dressing over the salad and toss to coat evenly.
Add Fresh Parsley
- Sprinkle chopped parsley on top before serving.
Chill and Serve
- Let the salad chill in the fridge for at least 30 minutes before serving.
Notes
Pairs well with grilled meats and crusty bread. Best when allowed to chill for a while.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gSodium: 400mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!