Greek Pasta Salad Recipe
Looking for a quick and delicious meal? Greek Pasta Salad, with its fresh veggies and zesty lemon vinaigrette, is your answer.
Servings: 8
Calories: 318kcal
Ingredients
- 2 cup penne pasta
- 10 cherry tomatoes halved
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1/2 cucumber sliced
- 1/2 cup sliced black olives
- 1/2 cup crumbled feta cheese
Vinaigrette
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic crushed
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2/3 cup olive oil
Instructions
- Bring lightly salted water to a rolling boil. Add the penne and then return to a boil. Cook the pasta uncovered, stirring occasionally, for about 11 minutes. Rinse and drain the penne.
- Make the vinaigrette by combining the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil together in a small bowl.
- Combine pasta, tomatoes, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour the vinaigrette over the pasta, vegetables, and cheese, and mix together. Cover and refrigerate for at least 1 hour before serving.
Notes
To STORE Greek Pasta Salad leftovers, place them in an airtight container and refrigerate. It will stay fresh for up to 3-5 days. This salad is best served cold.
However, if you prefer it warm, gently heat it in a skillet over low heat for a few minutes, stirring occasionally. Always stir well before serving to redistribute the dressing.
Nutrition
Calories: 318kcal | Carbohydrates: 25g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 245mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 37mg | Calcium: 74mg | Iron: 1mg
