Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 16 oz Short Pasta; 1 piece English Cucumber; 1 pint Grape Tomatoes; 1 piece Bell Pepper; ½ cup Kalamata Olives; ½ cup Red Onion; 3 oz Feta Cheese; 1 clove Garlic; ½ tsp Dijon Mustard; 1 tsp Dried Oregano; ¼ cup Lemon Juice; 2 tbsp Red Wine Vinegar; ⅓ cup Extra Virgin Olive Oil; ½ tsp Sea Salt; ¼ tsp Black Pepper

GREEK·VEGSource

A light and bright Greek Pasta Salad with fusilli, cucumber, tomatoes, bell pepper, olives, red onion, and feta.

2h 30m4Servings

Nutrition

735kcal

23gProtein

95gCarbs

29gFat

High Fiber

Ingredients

INGREDIENTS

Short Pasta

16 oz

English Cucumber

1 piece

Grape Tomatoes

1 pint

Bell Pepper

1 piece

Kalamata Olives

sliced

½ cup

Red Onion

diced

½ cup

Feta Cheese

crumbled

3 oz

GREEK SALAD DRESSING

Garlic

1 clove

Dijon Mustard

½ tsp

Dried Oregano

1 tsp

Lemon Juice

¼ cup

Red Wine Vinegar

2 tbsp

Extra Virgin Olive Oil

⅓ cup

Sea Salt

½ tsp

Black Pepper

¼ tsp

Instructions

1Cook Pasta

10m

Cook Pasta

Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.

2Combine Ingredients

Add Vegetables and Feta

Add the diced cucumber, halved grape tomatoes, diced bell pepper, sliced Kalamata olives, diced red onion, and crumbled feta cheese to the bowl with the pasta.

3Prepare Dressing

Mix Dressing Ingredients

Combine crushed garlic, Dijon mustard, dried oregano, lemon juice, and red wine vinegar in a small jar or bowl. Slowly whisk in the extra virgin olive oil. Season with sea salt and black pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.

4Dress and Chill

Dress the Salad

Drizzle the prepared dressing over the pasta and vegetable mixture. Toss well to combine all ingredients.

Chill

Cover the bowl and refrigerate the pasta salad for at least 2-3 hours to allow the flavors to meld.

Tips

For a more intensely flavored salad, you can 1.5x the dressing recipe.

The salad can be stored in an airtight container in the refrigerator for 4-5 days. Stir well and taste/season again before serving leftovers.

This salad is best served chilled.

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