Description
This Easy Greek Pasta Salad is a colorful and refreshing dish perfect for summer gatherings, potlucks, or as a light meal at home. Combining tender pasta with crisp vegetables, tangy olives, and creamy feta cheese, it’s drizzled with a zesty homemade dressing that brings all the flavors together beautifully. This salad is not only quick to prepare but also incredibly versatile—feel free to customize it with your favorite ingredients! Chilling before serving allows the flavors to meld, making it an ideal dish for meal prep or entertaining.
Ingredients
Scale
- Short pasta (farfalle or rotini)
- Red bell pepper (chopped)
- Green bell pepper (chopped)
- English cucumber (quartered lengthwise and thinly sliced)
- Cherry tomatoes (halved)
- Red onion (thinly sliced)
- Kalamata olives (pitted and halved)
- Feta cheese (crumbled)
- Fresh parsley (chopped)
- â…” cup extra virgin olive oil
- â…“ cup apple vinegar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, apple vinegar, oregano, basil, garlic powder, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooled pasta with chopped bell peppers, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
- Pour the dressing over the salad and mix until well coated.
- Cover and chill in the refrigerator for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg