Greek Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This Greek Pasta Salad recipe is perfect for entertaining - you can make it ahead of time and serve it room temperature.
Course:
Entrées, Salads
Cuisine:
Greek
Keyword:
Vegetarian, Pasta, Lunch, Make Ahead
Servings: 8
Calories: 491 kcal
Ingredients
- 1 pound dried rotini or fusilli
- 4 tomatoes, cut into wedges OR 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and cubed (about 2 cups)
- 1 half red onion, thinly sliced and soaked in cool water for 10 minutes (about ½ cup)
- 1 red pepper, chopped (about 1 cup)
- 1 cup Kalamata olives, pitted and halved
- 1½ cups feta cheese, crumbled or cubed
- ¼ cup chopped fresh basil or mint
Dressing
- 1/3 cup red wine vinegar
- 1 clove garlic crushed
- 1 teaspoon dried oregano
- pinch dried marjoram
- salt and freshly ground black pepper to taste
- 2/3 cup olive oil
Instructions
-
Heat a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and set aside.
-
Prepare the dressing by whisking together the red wine vinegar, garlic, oregano, and. Whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
-
Combine tomatoes, cucumber, red onion, red pepper, and olives in a large mixing bowl. Add the cooked pasta, toss in the feta cheese and add as much dressing as you would like (you may have some dressing left over).
-
Finally, toss in the fresh basil or mint, and season with salt and pepper. Serve at room temperature in a serving bowl or over a bed of greens on a large platter.
Nutrition Facts
Greek Pasta Salad
Amount Per Serving
Calories 491
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g35%
Cholesterol 25mg8%
Sodium 585mg24%
Potassium 379mg11%
Carbohydrates 48g16%
Fiber 3g12%
Sugar 5g6%
Protein 12g24%
Vitamin A 1230IU25%
Vitamin C 28.9mg35%
Calcium 176mg18%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.