Greek Pasta Salad
Bright, refreshing, and brimming with Mediterranean flavors, this Greek Pasta Salad is the perfect make-ahead dish for any occasion. Featuring a colorful mix of tender pasta, juicy cherry tomatoes, crisp cucumber, tangy red onion, briny kalamata olives, and creamy crumbled feta, this recipe strikes a delightful balance between texture and taste. Tossed in a zesty homemade dressing of extra virgin olive oil, red wine vinegar, lemon juice, garlic, and oregano, every bite is infused with bold, vibrant flavors. Ready in just 25 minutes and served chilled, this versatile salad is ideal for picnics, potlucks, or simply as a light, wholesome meal. Garnish with fresh parsley for an extra pop of color and freshness. Whether you're seeking a side dish or a star attraction, this easy Greek pasta salad is a summertime classic sure to please.
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Recipe Information
Ingredients
- 300 grams pasta (penne, fusilli, or rotini)
- 200 grams cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.5 medium red onion, thinly sliced
- 100 grams kalamata olives, pitted and halved
- 150 grams feta cheese, crumbled
- 60 milliliters extra virgin olive oil
- 30 milliliters red wine vinegar
- 15 milliliters lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine the cherry tomatoes, diced cucumber, sliced red onion, and kalamata olives.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Add the cooked and cooled pasta to the mixing bowl with the vegetables.
Pour the dressing over the pasta and toss everything together until evenly coated.
Gently fold in the crumbled feta cheese, being careful not to break it up too much.
Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, garnish with freshly chopped parsley if desired.
Serve cold or at room temperature. Enjoy!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 16.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1210 mg | 26% | |
*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.
