Description
A refreshing Greek pasta salad with fresh vegetables and a tangy vinaigrette.
Ingredients
Scale
- 1 pound pasta, cooked and cooled
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked and cooled pasta, diced cucumber, diced red bell pepper, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta and vegetable mixture.
- Toss gently to combine all ingredients.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a heartier salad, add grilled chicken or chickpeas.
- Adjust the amount of vinegar and oil to your preference.
- This salad can be made a day in advance.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
Keywords: greek pasta salad, mediterranean pasta salad, feta pasta salad, vegetable pasta salad, easy pasta salad