Description
A hearty and vibrant Greek Olive Pasta Salad tossed in a tangy homemade dressing with olives, herbs, chickpeas, and feta. Perfect served warm or cold for lunches, picnics, or summer gatherings.
Ingredients
Greek Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 2 tablespoons tahini or mayo
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- kosher salt and black pepper
Salad:
- 2 shallots, thinly sliced
- 1/2 cup mixed fresh herbs (basil, oregano, dill)
- 2 tablespoons pine nuts
- chili flakes, to taste
- 1/4 cup extra virgin olive oil
- 1 pound short cut pasta
- 3/4 cup mixed Greek olives, pitted
- 2 bell peppers, chopped
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained
- 1/4 cup sliced pepperoncini
- 8 ounces feta cheese, crumbled
Instructions
1. To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust salt and pepper as needed.
2. In a large bowl, combine the shallots, pine nuts, herbs, and chili flakes.
3. Heat 1/4 cup olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallot mixture.
4. Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions. Drain well.
5. Add the drained pasta to the bowl with the oil and shallots.
6. Add the olives, chopped bell peppers, cucumber, cherry tomatoes, chickpeas, and sliced pepperoncini to the bowl.
7. Pour the prepared dressing over the salad and toss everything together to combine.
8. Add the crumbled feta cheese and give it one final toss.
9. Serve the salad warm or cold and enjoy!
Notes
This pasta salad can be served immediately or chilled for later.
Feel free to swap the feta for a dairy-free alternative if needed.
For added crunch, toast the pine nuts lightly before adding.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 553
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg