A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives. This Greek pasta salad is quick and easy to pull together. Cook the pasta 1 or 2 minutes less than the package instructions, drain and rinse it under cold water then toss it with half tablespoon of extra virgin olive oil to keep it from sticking.
While the pasta is cooking, chop up your vegetables, and prepare the vinaigrette. Add all the ingredients together in a bowl with your cooked pasta, add the vinaigrette, toss and finish with a sprinkle of oregano.
You can substitute the Kalamata olives with black olives. You could also add grilled chicken or shrimp to make this salad a complete meal.
EASY GREEK PASTA SALAD
prep time: 10 MINS cook time: 10 MINS total time: 20 MINS
author: AS EASY AS APPLE PIE course: SALAD servings:4
A super flavorful, colorful, and easy Greek pasta salad made with healthy, simple ingredients: creamy feta cheese, juicy tomatoes, crisp cucumber, crunchy green bell pepper, pungent red onion, and tangy Kalamata olives.
225 grams (1/2 lb) dry pasta I used wholewheat fusilli
1/2 tablespoon extra virgin olive oil
150 grams (1 cup) grape or cherry tomatoes sliced into halves or quarters
1 medium cucumber sliced into coins
1 green bell pepper seeds and ribs removed, sliced
1/2 medium red onion thinly sliced
65 grams (1/3 cup) Kalamata olives
110 grams (4 ounces) feta cheese crumbled (I used fat-free)
FOR THE VINAIGRETTE:
3 1/2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 clove garlic minced
YOU WILL ALSO NEED:
1 teaspoon dried oregano
Cook the pasta in a pot of boiling salted water, drain and rinse under cold running water to stop the cooking process. Toss it with half tablespoon of extra virgin olive oil and set aside to cool.
Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, and salt.
In a large serving bowl, combine the pasta with the tomatoes, cucumber, green bell pepper, onion, olives, and feta cheese.
Pour the vinaigrette over the salad and toss.
Sprinkle the salad with oregano and serve immediately, or refrigerate in a sealed container for up to 3 days.