Greek Pasta Salad
Greek Pasta Salad is a fresh and tangy mix of pasta, cherry tomatoes, cucumbers, onions, and feta, all tossed in a spectacular mayo-free Greek dressing.
Equipment
- large pot
Ingredients
Salad
- 3 cups mini bowtie pasta not the entire box, also called farfalle pasta
- ½ cup kalamata olives pitted and halved
- ⅓ cup red onion diced, see note 1
- 2 cups Persian cucumbers or English cucumber, cut into half moons, see note 2
- 2 cups cherry tomatoes halved; 1 pint
- 1 green bell pepper diced
- ¼ cup finely chopped flat-leaf parsley
- ½ cup feta cheese crumbled or cubed
Dressing
- ¼ cup olive oil
- 1-½ tablespoons lemon juice
- 1-½ tablespoons honey
- 1-½ tablespoons Dijon-style mustard
- 1 teaspoon minced garlic
- 1-½ teaspoons dried oregano
- 3 tablespoons red wine vinegar
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring 12 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and add the pasta. Cook pasta al dente according to package directions. Drain and rinse in cold water for 20 seconds. Shake off excess water and set aside to fully cool.
- Combine all the dressing ingredients in a mason jar. Juice the lemon to get 1-½ tablespoons lemon juice; add to jar. Seal and shake thoroughly to combine, making sure no honey is stuck on the bottom. Refrigerate until ready to use.
- Meanwhile, prep the veggies.
- Add completely cooled pasta to a large bowl. Add veggies on top. Give the dressing another shake, then drizzle on salad. Add feta on top. Taste and adjust seasonings and enjoy!
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 1mg
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