Description
This Easy Greek Pasta Salad combines vibrant vegetables, creamy feta, and briny olives for a refreshing summer dish.
Ingredients
Scale
- 2 cups uncooked pasta
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion
- 1 mini cucumber
- 1 cup little tomatoes
- 1/2 cup Kalamata olives
- 1 cup crumbled feta
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil over high heat. Add your uncooked pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Step 2: Drain the pasta in a colander and rinse under cool running water to stop the cooking process. Shake well to remove excess water.
- Step 3: Chop the bell peppers, mini cucumbers, tomatoes, and red onion into bite-sized pieces and place them in a large mixing bowl.
- Step 4: In a jar, combine the apple cider vinegar, olive oil, Dijon mustard, garlic, parsley, oregano, and brown sugar. Secure the lid and shake vigorously until well combined.
- Step 5: Add the cooled pasta to the bowl with the vegetables. Drizzle the dressing over the top and toss gently to coat.
- Step 6: Season with salt and pepper to taste. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it changes the texture of the vegetables.
- Prep Time: PT30M
- Cook Time: PT10M
- Category: Salads
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg