Easy Greek Pasta Salad
What’s not to love about a 25-minute Greek pasta salad loaded with fresh veggies, Kalamata olives, feta, and a quick lemony dressing? There’s no going wrong with this make-ahead side dish or main course for your next summer party, picnic, or potluck!
Servings: 6 side dish servings
Equipment
- Colander
Ingredients
- 1 pound fusilli pasta or rotini
- 12 ounces cherry tomatoes halved
- 1 English cucumber cut into quarters
- ½ small red onion quartered and thinly sliced
- 1 cup pitted kalamata olives drained and halved
- 1 cup sliced pepperoncini drained
- 8 ounces crumbled feta
- ⅓ cup extra virgin olive oil
- 1 juicy lemon juiced
- 1 large garlic clove minced
- Small handful fresh oregano leaves or chopped basil
- Salt and pepper to taste
Instructions
- In a large bowl, add the tomatoes, cucumber, red onion, olives, pepperoncini, and feta.
- Cook pasta according to package instructions, until al dente.
- In a colander, drain pasta and rinse thoroughly under cold water. This helps release excess starch (which causes clumping), and also cools the pasta down. Drain well and shake off water.
- Add pasta to the large bowl.
- In a separate small bowl, whisk together olive oil, lemon juice, garlic, and salt and pepper.
- Add dressing to the large bowl, and oregano if serving right away. Toss well. Enjoy!
Video
Notes
- Want to add a protein? Try Baked Chicken Breast, Grilled Chicken Thighs, shrimp or Crispy Roasted Chickpeas.
- I like to use a mandoline to thinly slice the onion if you have one.
- If making ahead, cover and chill in the refrigerator, adding oregano and re-tossing right before serving.
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 67g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 34mg | Sodium: 804mg | Potassium: 492mg | Fiber: 5g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 42mg | Calcium: 239mg | Iron: 2mg