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–+ servings
Greek Pasta Salad

Zesty Greek Pasta Salad: Refreshing, Easy, and Meatless Delight

This Greek Pasta Salad is a refreshing blend of vibrant vegetables and tangy feta, perfect for a quick and delightful meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Bow-tie Pasta Can swap with penne or fusilli.
For the Dressing
  • ¼ cup Extra Virgin Olive Oil Use Greek olive oil for authentic flavor.
  • 3 tablespoons Fresh Lemon Juice Substitute with red wine vinegar if necessary.
  • 2 tablespoons Red Wine Vinegar White wine vinegar is also a good option.
  • 2 teaspoons Dijon Mustard Skip for a milder taste.
  • 2 cloves Garlic Minced for depth in flavor.
  • 1 teaspoon Dried Oregano Italian seasoning can be used as an alternative.
  • ¼ teaspoon Salt Adjust to taste.
  • Freshly Ground Black Pepper Season to your liking.
For the Salad
  • 12 oz Cherry or Grape Tomatoes Halved, can substitute with diced tomatoes.
  • 2 medium Cucumbers Quartered, can use skinless or English varieties.
  • 1 medium Red Bell Pepper Diced, any sweet bell pepper works.
  • ⅓ cup Red Onion Chopped, can replace with green onions.
  • ⅓ cup Pitted Black Olives Sliced, Kalamata is a tasty alternative.
  • ⅓ cup Pitted Green Olives Sliced, can omit if preferring just black olives.
  • 4 oz Feta Cheese Crumbled, can substitute with vegan feta.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the bow-tie pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain pasta and rinse under cold water.
  2. In a mixing bowl, combine olive oil, lemon juice, red wine vinegar, and Dijon mustard. Whisk until fully emulsified. Add minced garlic, dried oregano, and season with salt and black pepper to taste.
  3. Add halved tomatoes, quartered cucumbers, diced red bell pepper, chopped onion, and sliced olives to the bowl with dressing. Toss gently to coat and let marinate for 5-7 minutes.
  4. Once the pasta has cooled and veggies have marinated, add the drained pasta and crumbled feta to the bowl. Toss to combine evenly.
  5. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately or chill for 30 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 450mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Rinse cooked pasta with cold water to stop the cooking process. Let marinated veggies meld while pasta cooks for best flavor.

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