Greek Pasta Salad
A colorful and healthy dish that brings the fresh flavors of Greece to your table, perfect for picnics, barbecues, or casual meals.
Ingredients
Dressing
- 1/3 cup lemon juice, freshly squeezed (about 2 to 3 lemons)
- 1 tablespoon lemon zest
- 2 cloves garlic, finely chopped
- 2 tablespoons parsley, finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon fresh oregano (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad Ingredients
- 1 pound rotini pasta or pasta shape of your choice Short pasta varieties recommended
- 1/2 small red onion, quartered and thinly sliced
- 1 red bell pepper finely diced
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta
- 1 large cucumber, quartered and sliced
- 1/4 cup fresh parsley, roughly chopped
Additional Seasoning
- to taste salt and pepper
Instructions
Cooking Pasta
- Begin by boiling a pot of water, adding a generous pinch of salt to flavor the pasta.
- Use short pasta varieties like fusilli or penne for the best texture. Cook until al dente, then drain and rinse under cold water.
Make Dressing
- In a small bowl, blend extra virgin olive oil, lemon juice, minced garlic, and dried oregano. Whisk together until smooth.
Combine Ingredients
- In a large bowl, combine the cooled pasta with chopped tomatoes, cucumbers, bell peppers, olives, and red onions. Toss gently.
- Pour the dressing over the mixed ingredients and sprinkle with feta cheese. Toss again until well coated.
Chilling
- If time allows, chill the salad for at least an hour to amplify the flavors.
Notes
Serve Greek Pasta Salad cold or at room temperature. It pairs well with grilled meats or can be enjoyed as a main dish. Store in an airtight container in the refrigerator for about 3 to 5 days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 2gSodium: 650mgFiber: 4gSugar: 3g
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