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–+ servings
Greek Pasta Salad

Delicious Greek Pasta Salad for Effortless Summer Gatherings

This Greek Pasta Salad is a vibrant, quick dish perfect for summer gatherings, combining fresh vegetables and a tangy dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 oz Bow-Tie Pasta Any short-cut pasta like penne or fusilli can also work.
For the Dressing
  • ¼ cup Extra Virgin Olive Oil Opt for a high-quality olive oil for the best results.
  • 3 tablespoons Freshly Squeezed Lemon Juice Bottled lemon juice can substitute in a pinch.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar is a good alternative.
  • 2 teaspoons Dijon Mustard Honey mustard is a sweeter alternative.
  • 2 cloves Garlic, minced Garlic powder can be a quick substitute.
  • 1 teaspoon Dried Oregano or Italian Seasoning Use fresh herbs for an extra burst of flavor.
  • ¼ teaspoon Salt Feel free to adjust based on dietary needs.
  • Freshly Ground Black Pepper, to taste Adds warmth and complexity.
For the Salad Ingredients
  • 12 oz Cherry or Grape Tomatoes, halved Diced regular tomatoes can also be used.
  • 2 Medium Cucumbers, quartered Zucchini is a fun variation to consider.
  • 1 Medium Red Bell Pepper, diced Any color pepper works based on preference.
  • ⅓ cup Red Onion, chopped Green onions or shallots can be milder substitutes.
  • ⅓ cup Pitted Black Olives, sliced Kalamata olives can heighten flavor.
  • ⅓ cup Pitted Green Olives, sliced
  • 4 oz Crumbled Feta Cheese Goat cheese is a delightful alternative.

Equipment

  • large pot
  • Colander
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water and cook 12 ounces of bow-tie pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. In a large mixing bowl, combine ¼ cup olive oil, 3 tablespoons lemon juice, 2 tablespoons red wine vinegar, and 2 teaspoons Dijon mustard. Add minced garlic, oregano, and salt; whisk until emulsified.
  3. Add halved tomatoes, quartered cucumbers, diced bell pepper, chopped red onion, and sliced olives to the dressing. Toss gently until well coated.
  4. Let the salad marinate for about 10 minutes.
  5. Mix cooled pasta and crumbled feta with the marinated vegetable mixture. Toss gently until well combined. Season with additional salt and pepper if desired.
  6. Serve immediately or let sit for an additional 30 minutes in the refrigerator.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For the freshest taste, consider assembling the salad right before serving, especially if using fresh vegetables.

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