Description
A refreshing Greek pasta salad with crisp vegetables, tangy feta, and a zesty dressing.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1/2 cup Kalamata olives, pitted
- 4 oz feta cheese, cubed
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine pasta, tomatoes, cucumber, red onion, bell pepper, olives, and feta.
- Whisk olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Pour dressing over the salad and toss to combine.
- Chill for at least 30 minutes before serving.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Greek pasta salad, Mediterranean, easy salad, vegetarian