Greek Pasta Salad
Greek Pasta Salad is a light, fresh and easy summer salad full of sweet tomatoes, crisp cucumbers, olives and feta cheese all tossed in a homemade dressing!
Servings 4 servings
- 8 ounces rotini pasta
- 2 cups cherry tomatoes halved
- 2 cups cucumbers sliced
- 1 cup red onions sliced
- 1 cup Kalamata olives pitted, sliced
- ¼ cup feta cheese
In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well.
To make the dressing, combine the olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano and salt and whisk until blended. You can also blend in a small food processor to get a smoother dressing.
In a large bowl, toss the pasta with the dressing. Then add the tomatoes, cucumbers, onions, olives and feta cheese and toss. Enjoy cold or at room temperature.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines though, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you'd like and cook it al dente.
Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings. It's quick and easy and gets me the perfect consistency, without any chunks of garlic leftover.
Calories: 446kcal | Carbohydrates: 53g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 1474mg | Potassium: 452mg | Fiber: 5g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 25mg | Calcium: 102mg | Iron: 1.9mg