Pasta Salad with Green Onion Dressing
Bright, zesty, and irresistibly fresh, this Pasta Salad with Green Onion Dressing is a vibrant twist on the classic summer side dish. Loaded with colorful ingredients like cherry tomatoes, crisp cucumber, bell pepper, and briny Kalamata olives, this Mediterranean-inspired salad is elevated by a creamy, herb-packed green onion dressing bursting with the flavors of fresh parsley, garlic, and lemon juice. Crumbled feta cheese adds a salty, tangy punch, while al dente pasta ties it all together for a hearty yet refreshing dish. Perfect for picnics, potlucks, or light lunches, this chilled pasta salad is quick to prepare, with only 30 minutes of refrigeration for peak flavor. With keywords like "pasta salad recipe," "green onion dressing," and "Mediterranean pasta salad," this dish is a sure-fire crowd-pleaser that combines easy preparation with bold, unforgettable taste.
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Recipe Information
Ingredients
- 300 grams Pasta (penne or fusilli)
- 200 grams Cherry tomatoes
- 1 large Cucumber
- 1 medium Bell pepper
- 100 grams Kalamata olives (pitted)
- 150 grams Feta cheese (crumbled)
- 4 stalks Green onions
- 15 grams Fresh parsley
- 60 ml Olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down, then set aside.
While the pasta is cooking, chop the cherry tomatoes in halves, dice the cucumber and bell pepper, and slice the Kalamata olives. Transfer them to a large mixing bowl.
Crumble the feta cheese and add it to the mixing bowl along with the cooked, cooled pasta.
To prepare the green onion dressing, chop the green onions and parsley, then add them to a food processor along with the olive oil, lemon juice, garlic, salt, black pepper, and optional red chili flakes. Blend until smooth and creamy.
Pour the green onion dressing over the pasta and vegetables in the mixing bowl. Gently toss everything together to coat evenly.
Taste and adjust seasoning with more salt or lemon juice if needed.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together before serving.
Serve chilled and enjoy!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 23.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1944 mg | 41% | |
*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.
