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5
from 1 vote
Greek Pasta Salad
Fresh Greek salad flavors of tomato, cucumber, feta, and onion in a simple pasta salad with a light Greek vinaigrette.
Prep Time
5
mins
Cook Time
10
mins
Total Time
15
mins
Course:
Side Dish
Cuisine:
Mediterranean
Keyword:
Pasta, Summer, Vegetarian
Servings:
4
servings
Calories:
257
kcal
Ingredients
1/2
pound
pasta
any shape, dried
1/2
cup
cucumber
chopped
1/3
cup
red onion
chopped
1/2
cup
cherry tomatoes
halved or chopped (or grape tomatoes)
1/3
cup
kalamata olives
(or black olives)
1/2
cup
feta cheese
chopped (approx 2 ounces)
1/3
cup
extra virgin olive oil
1/3
cup
red wine vinegar
1
teaspoon
dijon mustard
2
teaspoons
dried oregano
1/4
teaspoon
garlic powder
salt
Instructions
Cook the pasta as per package directions until al dente. Drain and place in a large bowl.
While the pasta is cooking, dice the mix ins and make the dressing. Cut the cucumber, onion, tomatoes, olives, and feta.
To make the dressing, in a small bowl combine the oil, vinegar, mustard, oregano, garlic powder, and a pinch of salt. Whisk to combine.
In the large pasta bowl, combine the pasta, vegetables, cheese, and dressing. Toss to coat.
Chill pasta until ready to serve.
Notes
If you are not a vinegar fan, you can cut it back to around 1/4 cup.
Nutrition
Serving:
1
serving
|
Calories:
257
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
17
mg
|
Sodium:
701
mg
|
Potassium:
311
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
490
IU
|
Vitamin C:
10
mg
|
Calcium:
131
mg
|
Iron:
2
mg