Greek Pasta Salad
This Greek Pasta Salad brings an array of fresh colorful veggies, creamy feta, and Kalamata olives, all tossed with tangy Greek dressing.
Servings 12
Ingredients
For the Salad
- 1 pound rotini pasta
- 1 English cucumber, sliced and quartered
- 1 ½ cups cherry tomatoes, halved
- 2 small bell peppers, yellow and orange, chopped
- ½ cup feta cheese, cubed
- ½ cup kalamata olives, halved
- ⅓ red onion, sliced
- 1 tablespoon fresh parsley or mint, chopped
- ½ teaspoon dried oregano
For the Dressing
- 1 cup olive oil
- ½ cup white wine vinegar
- ¼ cup fresh lemon juice
- 1 large clove garlic, chopped
- 2 teaspoons dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Make the Pasta Salad
- Heat a large pot of water and once it comes to a boil, add in some salt and the pasta.
- Cook according to the instructions on the package, until it’s al dente. Then rinse and drain. Pour the pasta into a large serving bowl.
- While the pasta is cooking, you can prep all your veggies. Slice the tomatoes in half. If you use grape tomatoes, because of their oval shape, I like to cut them lengthwise. You can either dice of slice your red onions, I sliced mine into small slivers.
- Chop the bell peppers, slice the kalamata olives in half (I also cut them lengthwise) and if you’re using a block of feta cheese, cut it into cubes. Try to cut everything around the same small size, which makes it easier to eat.
- Slice the English cucumber down the center, then slice both halves again and chop them into small pieces (quarters).
- Add all the toppings, along with the fresh chopped parsley over the pasta.
How to Make Greek Pasta Salad Dressing
- Add all the dressing ingredients into the cup of a bullet blender. If you don’t have one, you can use a mini chopper, immersion blender or a small mixing bowl and a whisk.
- Blend for a few seconds until perfectly emulsified. I prefer using the bullet blender because it emulsifies the dressing in seconds and doesn’t separate after that.
- Pour the dressing over the pasta salad.
- Toss to combine, making sure everything is well coated. Sprinkle the remaining teaspoon of dried oregano over the top and allow to chill in the fridge for at least 1 hour, to allow the pasta to absorb all the dressing.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Greek Pasta Salad
Amount per Serving
Calories
326
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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