Easy Greek Pasta Salad
Description
A fresh and easy Greek Pasta Salad just in time for summer! This crowd-pleasing side dish is tasty for backyard barbecues. Curly pasta to trap the dressing is essential, then load it up with a variety of olives, fresh cucumber and more!
Ingredients
For the Greek Dressing:
- 1/2 Cup Olive Oil
- 1/3 Cup Red Wine Vinegar
- 2 Cloves Garlic, minced
- 1 Lemon, zested
- 1 teaspoon Dried Oregano
- Salt and Freshly Ground Black Pepper
For the Pasta Salad:
- 1 Pound Rotini Pasta, (or other small pasta)
- 1 English Cucumber, diced
- 1/3 Cup Bell Pepper, diced
- 1/4 Cup Red Onion, sliced
- 1 Pint Grape Tomatoes, halved lengthwise
- 8 Ounces Feta Cheese, cubed
- 1/2 Cup Kalamata Olives, or a mix of olives
Instructions
For the Dressing
- In a small bowl whisk oil, vinegar, garlic, lemon zest, a squeeze of the lemon, oregano, salt and pepper.1/2 Cup Olive Oil, 1/3 Cup Red Wine Vinegar, 2 Cloves Garlic, 1 teaspoon Dried Oregano, Salt and Freshly Ground Black Pepper, 1 Lemon
For the Salad
- To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil.1 Pound Rotini Pasta
- Add pasta and cook according to package instructions, about 7 to 10 minutes.
- Drain well and rinse with cold water.
- In a large bowl, combine cooked pasta, cucumbers, bell peppers, onion, tomatoes, feta, and olives.1 English Cucumber, 1/4 Cup Red Onion, 1 Pint Grape Tomatoes, 8 Ounces Feta Cheese, 1/2 Cup Kalamata Olives, 1/3 Cup Bell Pepper
- Drizzle with dressing. Salt again to taste, this is super important to do!!
- Toss gently until uniformly combined and serve.
Equipment
Notes
Pasta Salad can be stored for about 5 days in the refrigerator.
Nutrition
Calories: 441kcal