Description
A quick and easy Healthy Greek Pasta Salad featuring fusilli pasta tossed with fresh vegetables like cucumber, grape tomatoes, yellow bell pepper, Kalamata olives, red onion, and tangy feta cheese, all dressed in a light and flavorful homemade Greek salad dressing. Perfect for a refreshing summer side dish, light lunch, or meal prep.
Ingredients
Pasta Salad
- 16 ounces short pasta (penne, bowtie, fusilli, etc.)
- 1 English cucumber, diced
- 1 pint grape tomatoes, halved
- 1 bell pepper (yellow or orange), diced
- 1/2 cup pitted Kalamata olives, sliced
- 1/2 cup red onion, diced
- 3 ounces feta cheese, crumbled
Greek Salad Dressing
- 1 large clove garlic, crushed
- 1/2 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Cook 16 ounces of short pasta al dente according to the package directions. Once cooked, rinse the pasta under cold water to stop the cooking process and cool it down. Transfer the cooled pasta to a large mixing bowl.
- Add the vegetables and feta: To the bowl with pasta, add the diced cucumber, halved grape tomatoes, diced bell pepper, sliced Kalamata olives, diced red onion, and crumbled feta cheese. Gently toss to combine all ingredients evenly.
- Prepare the dressing: In a small jar or bowl, combine the crushed garlic, dried oregano, lemon juice, red wine vinegar, and Dijon mustard. Slowly whisk in the extra virgin olive oil until well combined. Season the dressing with sea salt and black pepper to taste. If using a mason jar, simply add all ingredients and shake vigorously to combine.
- Dress the salad and chill: Pour the prepared dressing over the pasta and vegetable mixture. Toss gently to coat everything evenly. Cover the bowl with plastic wrap or a lid and chill the salad in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Notes
- Use short pasta shapes like fusilli, penne, or bowtie for best results as they hold the dressing well.
- You can customize the vegetables based on preference or seasonality.
- Chilling the salad for at least 2 hours enhances the flavors and makes it more refreshing.
- This salad is perfect for meal prep and can be stored in an airtight container in the fridge for up to 3 days.
- For a vegan option, omit the feta cheese or substitute with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American, Greek
