Description
This Greek Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. With a medley of fresh vegetables, tangy feta cheese, and a zesty dressing, it’s a crowd-pleaser that can be made ahead of time for convenience.
Ingredients
Scale
Pasta:
- 12 ounces rotini pasta
Veggies:
- 1 ½ cups cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1/2 cup Kalamata olives (halved)
- 1/4 cup fresh parsley (chopped)
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Boil the pasta until al dente, then rinse under cold water.
- Prepare the Salad: Combine pasta, tomatoes, cucumber, onion, olives, feta, and parsley in a bowl.
- Make the Dressing: Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
- Toss and Chill: Pour dressing over salad, toss to coat, and chill for 30 minutes.
- Serve: Toss again before serving.
Notes
- This salad tastes even better when made ahead.
- Enhance with grilled chicken or chickpeas for added protein.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
