Description
Tangy Greek Pasta Salad is a refreshing and vibrant dish that embodies Mediterranean flavors. With a medley of fresh vegetables, briny Kalamata olives, and creamy feta cheese, this salad is perfect for summer gatherings or quick weeknight dinners. Tossed in a zesty dressing of olive oil and lemon juice, each bite delivers a delightful balance of tanginess and freshness. Easy to prepare and highly customizable, it’s a crowd-pleaser that will have everyone asking for the recipe.
Ingredients
Scale
- 1 lb rotini or penne pasta
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- ? red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 1 cup crumbled feta cheese
- ? cup fresh parsley, chopped
- ? cup fresh dill, chopped
- ? cup extra virgin olive oil
- Juice of 2 lemons (about ? cup)
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water; set aside.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
- Add the cooled pasta to the vegetable mixture. Pour the dressing over everything and mix gently until well combined.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg