Description
This Greek Salad Mediterranean Pasta Salad brings the sun-drenched flavors of the Mediterranean coast directly to your kitchen table. It's a vibrant crunch with a tangy finish, full of essential nutrients, and perfect for a refreshing lunch or a side dish for gatherings.
Ingredients
Scale
12 oz Dried Whole Grain or Chickpea Penne
1 large English Cucumber, diced
1 pint Cherry Tomatoes, halved
1 medium Red Bell Pepper, chopped
1/2 cup Red Onion, finely slivered
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Oregano, chopped
1/2 cup Kalamata Olives, pitted and sliced
1/2 cup Feta Cheese, crumbled
1/3 cup Extra Virgin Olive Oil
3 tablespoons Fresh Lemon Juice
2 cloves Garlic, minced
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and rinse with cold water
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl
- Chop the vegetables into bite-sized pieces
- Combine the cooled pasta, vegetables, olives, and herbs in a large bowl
- Pour the dressing over and toss gently. Add crumbled feta and fold it i
- Chill for at least 30 minutes before serving
Notes
Store in an airtight container in the fridge for up to 4-5 days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 10 mg