Dinner

Greek Pasta Salad

Bright rotini catches the tangy red wine vinegar and lemon dressing, while briny kalamata olives, crisp cucumber, sweet cherry tomatoes, and bell pepper deliver fresh crunch in every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Greek Pasta Salad
Total
27 min
Prep
15 min
Cook
12 min
Serves
16

Nutrition per Serving

Calories
176
Protein
5g
Carbs
24g
Fat
7g
Fiber
2g
Sugar
2g
Sodium
164mg

Ingredients

  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1/3 cup olive oil
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties) (wheat or gluten-free)
  • 1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine
  • 1/3 cup red onion, diced
  • 3 cup (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • 1/2 cup feta cheese, cubed
  • fresh oregano (optional garnish)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  2. Drain and rinse under cold water, drain.
  3. Meanwhile, In a large bowl, combine the dressing ingredients.
  4. Add the olives, red onion and brine from the olives and mix to combine.
  5. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.