Garden Greek Pasta Salad
Bright, fresh, and bursting with Mediterranean flavors, this Garden Greek Pasta Salad is a vibrant twist on a classic favorite. Perfect as a light meal or a crowd-pleasing side dish, this recipe combines al dente penne pasta with a medley of crisp cucumbers, juicy cherry tomatoes, sweet red bell peppers, and tangy red onions. Tossed with briny Kalamata olives, creamy crumbled feta cheese, and a zesty homemade red wine vinegar dressing infused with oregano and garlic, every bite is a balance of rich and refreshing flavors. Ready in just 30 minutes and ideal served cold or at room temperature, it's a versatile dish that's perfect for potlucks, picnics, or meal prep. Garnish with fresh parsley for a pop of color, and savor the taste of the Mediterranean garden in every bite!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 200 grams cherry tomatoes
- 1 medium-sized cucumber
- 1 medium-sized red bell pepper
- 0.5 medium-sized red onion
- 100 grams kalamata olives
- 150 grams feta cheese
- 60 milliliters extra virgin olive oil
- 30 milliliters red wine vinegar
- 1 teaspoon dried oregano
- 1 piece garlic clove, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente, usually about 10 minutes. Drain and rinse under cold water to cool the pasta quickly. Set aside.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, chop the red bell pepper, and thinly slice the red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and kalamata olives.
Crumble the feta cheese over the top, and pour the dressing evenly over the salad. Toss everything gently until well combined.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Transfer the salad to a serving bowl or platter. Garnish with freshly chopped parsley if desired.
Serve immediately or refrigerate for 30 minutes to 1 hour to let the flavors meld. Enjoy your Garden Greek Pasta Salad cold or at room temperature!
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 5362 mg | 233% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 15.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 942 mg | 72% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1867 mg | 40% | |
*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.
