Greek Pasta Salad
A vibrant medley of crisp vegetables, briny olives, and luscious feta, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces penne or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, chopped
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente, then drain and cool completely.
- Combine cherry tomatoes, diced cucumber, bell pepper, red onion, olives, and feta in a large bowl.
- Whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper in a small bowl.
- Add the cooled pasta to the vegetable mixture and pour the dressing over everything.
- Toss gently until well combined.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
Notes
Make sure your pasta is al dente for the best texture. This salad tastes better when made a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Find it online: https://www.pennykitchenz.com/greek-pasta-salad/