Fat Belly Greek Pasta Salad
Bright, zesty, and loaded with Mediterranean flair, Fat Belly Greek Pasta Salad is the perfect union of fresh veggies, tangy flavors, and hearty pasta. Featuring al dente rotini or penne as its base, this vibrant dish is brimming with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and briny Kalamata olives, all tied together with a tangy homemade dressing of extra virgin olive oil, red wine vinegar, lemon juice, and fragrant dried oregano. Topped with creamy crumbled feta cheese and fresh parsley, this easy-to-make pasta salad is as delicious as it is versatile. Perfect for potlucks, picnics, or a quick meal prepped ahead, it’s ready in just over 30 minutes and can be served chilled or at room temperature for ultimate convenience. Whether you're looking for a refreshing summer side or a flavor-packed weeknight dish, this Mediterranean-inspired pasta salad hits all the right notes!
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Recipe Information
Ingredients
- 12 oz Penne or rotini pasta
- 2 cups Cherry tomatoes
- 1 medium Cucumber
- 1 large Red bell pepper
- 0.5 medium Red onion
- 0.75 cup Kalamata olives
- 1 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Extra virgin olive oil
- 3 tbsp Red wine vinegar
- 2 tbsp Lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1 clove Garlic, minced
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and cut the Kalamata olives in half if not already pre-sliced. Set aside.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, crumbled feta cheese, and chopped parsley.
Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional feta and parsley if desired.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6029 mg | 262% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 28.6 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1566 mg | 120% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
