Greek Pasta Salad Recipe
Greek pasta salad is made with fresh cucumbers, tomatoes, red onions, and feta tossed with al dente pasta and a homemade Greek vinaigrette.
Servings: 8 servings
Ingredients
For the Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad
- 8 ounces fusilli pasta
- 3 ripe tomatoes chopped
- 1 English cucumber peeled chopped
- 1 green pepper chopped
- ½ small red onion chopped
- ½ cup kalamata olives
- 1 cup crumbled feta cheese
Instructions
- To make the dressing, in a large serving bowl whisk together the olive oil, vinegar, oregano, salt and pepper. Set aside in the fridge.
- To make the salad, bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Drain the pasta, then add to the large serving bowl with the dressing. Immediately toss with the warm pasta so it can absorb the flavors.
- Add the tomatoes, cucumber, green pepper, red onion, and olives and toss to coat. Chill for 1 hour for flavors to develop. When ready to serve, add the crumbled feta cheese on top and toss gently to combine.
Notes
My Top Tip: Don’t rinse your pasta after cooking! I like to dress my pasta salad hot so the dressing clings to it better without any vinaigrette leftover at the bottom of the dish. Allow the dressing to cool down the pasta.
Storage: Store any leftovers in an airtight container for about 4-5 days in the fridge.
Nutrition
Serving: 12ounces | Calories: 308kcal | Carbohydrates: 27g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 497mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 1mg
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