Easy Greek Pasta Salad
An easy Greek Pasta Salad with Mediterranean ingredients, bursting with flavor. Ready in 10 minutes or make ahead for delicious summer meals!
Servings: 12 servings
Calories: 180kcal
Ingredients
- 16 ounces dry short pasta like rotini, farfalle, penne, etc.
- 1 English cucumber quartered
- 1 pint cherry tomatoes halved
- 1 bell pepper chopped
- ½ cup pitted Greek olives
- ½ cup feta crumbled
- ½ medium red onion, diced
- fresh herbs for serving, like mint, parsley, or oregano
Greek Dressing
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ cup red wine vinegar or apple cider vinegar
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ cup olive oil extra virgin
Instructions
- Whisk together the Greek dressings and set aside.
- Cook pasta, according to package instructions, to al dente; about 8 minutes depending on the pasta. Rinse under cold water to stop the cooking.
- Meanwhile, chop the vegetables while the pasta is cooking.
- Add the ingredients to a large bowl. Pour in ⅔ of the dressing and fresh herbs if using; toss together.
- Chill until ready to serve. I like to let it marinate together in the refrigerator for a couple of hours. When you're ready to serve, toss the salad with reserved dressing.
Notes
Storing the Greek Pasta Salad
This Greek Pasta Salad will keep in an airtight container in the refrigerator for up to 5 days. So good for lunches and dinner sides.Nutrition
Calories: 180kcal | Carbohydrates: 32g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 167mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 1mg