Greek Pasta Salad Recipe (Easy Make-Ahead Side Dish)
This deliciously summer salad is easy and always a crowd pleaser. Packed with fresh veggies and feta cheese. It's easy to pair with anything from the grill or on it's own as a lighter option.
Ingredients
- 1 lb pasta campanella, orecchiette, radiatori shapes are best
- 1 1/2 cups cucumber cubed peeled or unpeeled, both are fine
- 2 cups halved grape tomatoes
- 4 ounces kalamata olives, rough chopped half a jar
- 1/2 cup chopped red onion
- 6 ounces crumbled feta cheese
- 1/4 cup chopped parsley
greek dressing
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 lemon, squeezed
- 1 whole garlic clove, minced
- zest of the half of lemon
- 1/2 tsp dried dill
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper more per your taste
- 1/4 cup mayonnaise
Instructions
greek dressing
- Combine all the dressing ingredients in a mason jar, place lid on and shake. Whisk it with a fork. Set pasta salad dressing ingredients aside.
- Boil noodles per box instructions. Al dente. Strain in a colander, and rinse with cold water to stop the cooking process.
- Chop and prep vegetables.
- Add cooked noodles, cucumber, tomato, kalamata olives, red onion, feta cheese, and parsley to a large mixing bowl.
- Pour dressing over pasta salad ingredients, stir to combine. Cover tightly with a lid or with plastic wrap place in refrigerator for a minimum of one hour before serving. Stir again before serving to mix up any dressing that may have sunk to the bottom.
Nutrition
Calories: 430kcalCarbohydrates: 51gProtein: 11gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 3mgSodium: 467mgPotassium: 270mgFiber: 6gSugar: 4gVitamin A: 13IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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