Greek Pasta Salad
Wholesome Greek pasta salad integrates homemade vinaigrette and fresh veggies for a refreshing, aromatic cold pasta salad that is totally addicting!
Prep Time 20 minutes
Cook Time 8 minutes
Servings 12 -15 people
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- zest from 4 lemons
- 2 teaspoons dijon
- 4 cloves garlic minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 1/2 teaspoons dried oregano
- 1 (16-ounce) cellentani or mini penne
- 1 English cucumber, cut into 1/2 inch chunks
- 1 (11-ounce container) grape tomatoes, cut in half
- 1/2 cup red onion, minced
- 1 cup green onions white and geen parts, sliced
- 1 cup kalamata olives
- 1 cup dill, chopped
- 1 red pepper, diced
- 12 ounces feta, cubed or crumble into chunky pieces
Add all of the dressing ingredients to a small jar with a tight lid. Shake vigorously to combine. Alternatively, you can whisk all the ingredients, except the olive oil, in a bowl. Continue whisking and add the olive oil in a stream.
Cook pasta, just to al dente, according to package instructions. Drain well. When pasta has no more water on it but is still warm, toss in a large salad bowl with dressing until pasta is evenly coated. Set aside to come to room temperature.
Add the rest of the salad ingredients, except the feta, and toss to combine well. Gently fold in the feta. Cover with plastic wrap and refrigerate 4 hours.
Toss before serving. Adjust seasoning as needed, and add olive oil if too much of the dressing has been absorbed. Enjoy!
Serving: 1/12 of the recipe | Calories: 358kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 647mg | Potassium: 154mg | Fiber: 2g | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 0.9mg