Greek Pasta Salad
This Greek Pasta Salad is a refreshing mix of pasta, vegetables, olives, and feta, topped with a lemon olive oil dressing.
Equipment
- large pot
- small lidded jar
- large bowl
Ingredients
For the lemon olive oil dressing
- ⅓ cup freshly squeezed lemon juice from 2 to 3 lemons
- 1 tablespoon lemon zest
- 2 cloves garlic finely chopped
- 2 tablespoons parsley finely chopped
- ½ cup extra virgin olive oil
- ½ teaspoon fresh oregano optional
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the pasta salad
- 1 pound rotini pasta or other pasta shape of your choice
- ½ small red onion quartered and thinly sliced
- 1 unit red bell pepper finely diced
- 1 pint cherry tomatoes halved
- ½ cup pitted Kalamata olives
- ½ cup crumbled feta
- 1 large cucumber quartered and sliced
- ¼ cup fresh parsley roughly chopped
- Salt and pepper to taste
Instructions
Method
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Immediately rinse in cold water until cool to the touch.
- Soak the slices of onion in cold water with a pinch of salt. After 10 minutes, drain the water from the onions.
- In a small lidded jar, shake all the dressing ingredients together. Taste and adjust seasonings as needed.
- In a large bowl, mix together the cooled pasta, drained red onion, peppers, tomatoes, olives, feta, cucumber, and parsley. Toss gently with ¼ cup of the dressing and mix. Add more dressing as needed. Season with salt and pepper to taste.
Notes
Dressing stores well in the fridge for about a week.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
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