Greek Pasta Salad
Plenty of fresh veggies mixed with salty feta cheese and perfectly tender rotini pasta make this the perfect Greek pasta salad.
Servings: 12
Calories: 286kcal
Ingredients
- 3 tablespoons red wine vinegar, plus 2 teaspoons
- ½ cup olive oil
- 3 tablespoons fresh lemon juice
- 4 to 5 fresh garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 16 ounces rotini pasta
- ½ English cucumber, cut lengthwise and then sliced across (half-moons)
- ½ cup yellow bell pepper, seeded and cut into bite-size pieces
- ½ cup red bell pepper, seeded and cut into bite-size pieces
- 1 cup red onion, sliced (soaked in 1 cup cold salt water to reduce the “bite”)
- 1 cup kalamata olives, sliced and pitted
- 2 cups grape tomatoes, halved
- 5 ounces Feta cheese, crumbled
Instructions
- In a small jar or bowl, make the dressing by combining the red wine vinegar, olive oil, lemon juice, oregano, salt, black pepper, and garlic cloves. Set aside.
- Boil the pasta until al dente, approximately 7 minutes (be very careful not to overcook the pasta). Drain and immediately rinse with cold water to prevent further cooking.
- Chop all of your vegetables.
- In a large bowl, combine the vegetables, feta cheese, and dressing. Before adding the dressing, shake or stir it well.
- Add the rotini pasta and stir until well combined.
- Cover and store in the refrigerator for at least 2 hours or even overnight.
Notes
- Al dente pasta is the ideal consistency for this salad. The pasta will be tender and will still have a slightly firm texture when you bite into it.
- Before adding the dressing, make sure to shake or stir it well.
Nutrition
Calories: 286kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 506mg | Potassium: 233mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg