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Greek Pasta Salad
Easy to put together, this Greek pasta salad is perfect on your next barbecue table. Fresh, healthy, and delicious, it will disappear fast!
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Servings
4
Calories
303
kcal
Equipment
Salad bowl
Pot
Mason jar
Ingredients
1x
2x
3x
Salad:
1
pint
cherry tomatoes
halved
1
cup
cucumber slices
1
red bell pepper
diced
4
cherry peppers
sliced
1/2
red onion
thinly sliced
1/2
cup
Castelvetrano olives
pitted and halved
8
ounces
crumbled feta cheese
2
tablespoons
fresh chopped basil
2
tablespoons
fresh chopped parsley
2
tablespoons
fresh chopped mint
8
ounces
pasta
cooked until al dente
Dressing:
3
tablespoons
olive oil
3
tablespoons
red wine vinegar
2
cloves
garlic
grated
1
teaspoon
dried oregano
Sea salt and fresh ground pepper
to taste
Instructions
Combine the vegetables with the cheese and herbs. Allow the pasta to cool slightly and add it to the bowl.
Combine all of the dressing ingredients in a jar and shake until combined. Taste and adjust seasonings.
Toss together. Serve immediately or chill until ready to serve.
Notes
Storing leftovers:
Store leftovers in the fridge for up to two days.
Nutrition
Calories:
303
kcal
Carbohydrates:
15
g
Protein:
10
g
Fat:
23
g
Saturated Fat:
9
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Cholesterol:
50
mg
Sodium:
1190
mg
Potassium:
555
mg
Fiber:
3
g
Sugar:
7
g
Vitamin A:
1995
IU
Vitamin C:
71
mg
Calcium:
309
mg
Iron:
2
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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