Description
This Greek pasta salad recipe is packed with fresh veggies, kalamatta olives, and feta cheese. The homemade dressing is so simple and adds loads of fresh flavor thanks to the lemon juice.
Ingredients
Scale
- 16 ounces gemeli or rotini pasta
- 1 English cucumber, sliced
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup pitted kalamata olives
- 6 ounces microbial-rennet feta cheese, cubed
- ½ cup olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon cracked pepper
Instructions
- Step: Cook the pasta according to package directions. Drain the pasta water and place pasta in a large mixing bowl.
- Step: Add all of the remaining pasta salad ingredients to the mixing bowl and toss to combine.
- Step: To make the dressing, whisk together the olive oil, garlic, lemon, vinegar, dijon, oregano, salt, and pepper until smooth.
- Step: Pour dressing over the pasta salad and toss to combine.
- Step: Refrigerate for 2 hours. Taste and add additional salt, pepper, or lemon juice if needed before serving.
Notes
Depending on the size and flavor of the lemons we have, we sometimes squeeze an extra half of lemon over the pasta salad before serving if we think it needs it.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 6 g
- Sodium: 1195 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg