Greek Pasta Salad
This Greek Pasta Salad combines fresh vegetables and feta cheese with a tangy lemon olive oil dressing, perfect for a refreshing dish.
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 choice
- ½ small red onion quartered and thinly sliced
- 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
Cooking Instructions
- 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 for 10 minutes, then drain.
- 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, bell pepper, cherry tomatoes, olives, feta, cucumber, and parsley. Toss gently with ¼ cup of the lemon olive oil dressing. Add more dressing as needed.
- Season with salt and pepper to taste and serve.
Notes
The dressing can be stored in the fridge for about a week.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
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