Description
This Greek Pasta Salad is your ultimate secret weapon for a packed schedule, combining briny olives, salty feta cheese, and crisp garden vegetables for a refreshing burst of Mediterranean flavors. Perfect as a stand-alone lunch or vibrant side dish, it takes less than 20 minutes to prepare and can even taste better the next day.
Ingredients
16 oz Dried Rotini or Penne Pasta
1 large English Cucumber
1 pint Cherry Tomatoes
1/2 cup Kalamata Olives
1/2 small Red Onio
6 oz Feta Cheese
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tablespoon Dried Oregano
2 cloves Garlic
Salt and Black Pepper to taste
Instructions
- Boil the pasta in heavily salted water until al dente and then drain and rinse with cold water
- Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion. Combine in a large bowl with the olives and crumbled feta
- Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small jar
- Add the cooled pasta to the vegetable mixture, pour the dressing over the top, and toss to combine
- Taste and adjust seasoning, then let sit for 10 minutes before serving
Notes
For added protein, consider swapping chickpea pasta for the regular pasta.
The salad can be made ahead of time and stored in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg