Greek Pasta Salad
A refreshing Greek Pasta Salad featuring rotini pasta, fresh vegetables, olives, and a zesty 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 red bell pepper finely diced
- 1 pint cherry tomatoes halved
- ½ cup pitted Kalamata olives
- ½ cup crumbled feta
- 1 large cucumber quarter and sliced
- ¼ cup fresh parsley roughly chopped
- Salt to taste
- Pepper to taste
Instructions
Preparation
- 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.
- Soak the sliced 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. Adjust seasonings to taste.
- In a large bowl, combine the cooled pasta, drained red onion, red bell pepper, cherry tomatoes, olives, feta, cucumber, and parsley. Gently toss with ¼ cup of the dressing and mix. Add more dressing as needed.
Notes
The remaining dressing can be stored in the fridge for about a week.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
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