Greek Pasta Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Description
With cucumber, olives, feta, and tomatoes, this Greek pasta salad is ideal for easy summer meals or to pack for quick on-the-go lunches. Serve alone for a light meal or as a side dish.
Ingredients
Pasta Salad
- 300 grams (10.5 oz.) short pasta like fusilli or farfalle
- 1 medium red onion finely diced
- 1 English cucumber diced
- 1 red pepper diced
- 250 grams (1 ½ cups) cherry tomatoes halved
- 90 grams (⅔ cup) pitted olives
- 180 grams (1 cup) feta cheese broken into pieces, or non-dairy alternative
Salad Dressing
- 120 ml (½ cup) olive oil
- 50 ml (¼ cup) red wine vinegar or lemon juice
- 2 teaspoons dried oregano
- ½ teaspoon fine sea salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Boil the pasta is well-seasoned water according to package instructions, until just past al dente. Pasta salad is best with slightly overcooked pasta. Drain and set aside to cool for a few minutes.300 grams (10.5 oz.) short pasta
- While the pasta is cooking, prepare the vegetables. Place the diced onion, cucumber, red pepper, halved tomatoes, and olives into a large mixing bowl. Add the pasta.1 medium red onion, 1 English cucumber, 1 red pepper, 250 grams (1 ½ cups) cherry tomatoes, 90 grams (⅔ cup) pitted olives
- Add the oil, vinegar, oregano, salt, and pepper to the bowl. Toss very well, coating the pasta and vegetables in the dressing. Add the feta and toss again to incorporate.180 grams (1 cup) feta cheese, 120 ml (½ cup) olive oil, 50 ml (¼ cup) red wine vinegar, 2 teaspoons dried oregano, ½ teaspoon fine sea salt, ½ teaspoon black pepper
- Serve immediately for a slightly warm salad, or for the best flavour refrigerate, tightly covered, for at least an hour. Mix again before serving.
Notes
Increase or reduce the amounts of olives and feta to your preference.
Chickpeas are an excellent addition to this salad and can replace the feta if you want a dairy-free alternative but don't want to find or make your own vegan feta.
Storage: keep the salad in a tightly sealed container in the refrigerator for up to four days. Mix well before serving.
Nutrition
Serving: 1 | Calories: 699kcal | Carbohydrates: 61g | Protein: 18g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 40mg | Sodium: 1171mg | Potassium: 408mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1613IU | Vitamin C: 57mg | Calcium: 279mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.