Name: Greek Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6-8
Ingredients: 12 oz (340g) penne pasta or rotini; 1 large cucumber, seeded and diced (about 2 cups); 1 pint cherry tomatoes, halved (about 2 cups); 1 large red bell pepper, diced; 1 small red onion, thinly sliced; 1 cup kalamata olives, pitted and halved; 8 oz (225g) feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/3 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp honey (optional); Salt and freshly ground black pepper to taste

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
Prepare the vegetables

While the pasta is cooking, dice the cucumber, halve the cherry tomatoes, dice the bell pepper, slice the red onion, and halve the olives. Place all prepared vegetables in a large serving bowl.
Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, honey (if using), salt, and pepper until well combined and emulsified.
Combine the salad

Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta mixture and toss gently to combine, ensuring everything is well coated.
Add the cheese and herbs

Gently fold in the crumbled feta cheese and chopped parsley, reserving a small amount of each for garnish if desired.
Chill and serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Stir gently before serving and adjust seasoning if needed. Garnish with the reserved feta and parsley.

Greek Pasta Salad

Ingredients

Instructions

Nutritional Information