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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving which is about 2 ounces of pasta
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