Greek Pasta Salad
Easy Greek Pasta Salad served cold with a homemade vinaigrette. With fresh vegetables topped with feta cheese!
Servings 12
Calories 134kcal
Equipment
Ingredients
For the dressing:
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon mustard
- 1 teaspoon dried basil
FOR THE SALAD:
- 16 ounces rotini pasta
- 1/2 bell pepper seeds removed and chopped
- 1 medium tomato chopped
- 12 black olives pitted and sliced
- 1/2 cucumber chopped
- 1/4 red onion sliced (about 3 tablespoons)
- 1 cup crumbled feta cheese
- salt and pepper to taste
Instructions
- Cook rotini al dente according to package. Drain, rinse with cold water. Set aside.
- Whisk together lemon juice, red wine vinegar, minced garlic, olive oil, mustard, and dried basil. Set aside.
- In large bowl add pasta, bell pepper, tomatoes, olives, cucumbers, red onion.
- Add dressing and toss a few times.
- Sprinkle the top with feta cheese.
- Serve right away or chill for a few hours.
- ENJOY!
Notes
OPTIONAL INGREDIENTS:
1/4 cup fresh cilantro, chopped, topped on salad
1 teaspoon honey, added to dressing
STORING INSTRUCTIONS:
Store in refrigerator for up to 3 days. Best served the first day.
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 172mg | Fiber: 1g | Sugar: 1g