Greek Pasta Salad
This easy greek pasta salad is loaded with cherry tomatoes, cucumber, red onion, olives and feta cheese all tossed in a homemade greek dressing. It's the perfect make ahead side for all your summer potlucks!
Servings: 8
Ingredients
Salad
- 16 oz rotini pasta
- 1 pint cherry tomatoes halved (about 2 cups)
- ½ red onion chopped
- 1 cucumber chopped
- 1 green bell pepper chopped
- 1 cup pitted kalamata olives or black olives drained and halved
- ½ cup fresh parsley chopped
- ⅔ cup crumbled feta
Greek Dressing
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- 3 large garlic cloves minced
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, make dressing by adding red wine vinegar, lemon juice, garlic cloves, dijon mustard, oregano, salt, pepper and oil to a blender. Blend until combined and smooth.
- Add drained and cooled pasta to a large bowl with tomatoes, onion, cucumber, bell pepper, olives, parsley and feta cheese.
- Add dressing on top and gently toss to coat. Taste and add additional salt and pepper, if needed. Serve right away or place in the fridge to chill before serving. Store in the fridge for up to 5 days.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for 4-5 days.
- Dressing: For a shortcut use a store-bought Greek dressing, just be mindful of the ingredients as many store-bought dressings are loaded with unnecessary sugars and ingredients. This Primal Kitchen Greek Vinaigrette seems like a good store-bought option.
Nutrition
Serving: 1/8 recipe | Calories: 433kcal | Carbohydrates: 48g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 509mg | Potassium: 163mg | Fiber: 3g | Sugar: 4g