Description
This simple Greek Pasta Salad is just the thing for potlucks and summer cookouts! The textures of crunchy veggies, al dente pasta, and flavors of a savory Greek dressing and feta cheese make this one of the best summer salads around!
Ingredients
- Salad:
- 8 ounces bowtie pasta
- 1 1/2 cups grape tomatoes, sliced in half
- 1 seedless cucumber, sliced into half-circles or quarters
- 1 bell pepper, diced
- 1/2 small red onion, diced
- 1/2 cup Kalamata olives, drained
- 2/3 cup feta cheese, crumbled or cubed
- 1/4 cup chopped fresh parsley
- Dressing:
- 1/2 cup olive oil
- 1/4 cup water
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried mint
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente pasta. Drain well and rinse with cold water.
2. While the pasta cooks, chop the vegetables and add them to a large bowl.
3. Combine all of the dressing ingredients in a jar with a lid and shake well.
4. Add the rinsed and drained pasta to the bowl with the vegetables, olives, feta cheese, and parsley.
5. Pour the dressing over the salad, tossing to coat everything evenly.
Notes
This pasta salad is best served chilled and can be made a few hours in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days. Feel free to add grilled chicken for a heartier version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 304
- Sugar: 7g
- Sodium: 429mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 11mg