Greek Pasta Salad
Enjoy a fresh and flavorful Greek pasta salad packed with chewy pasta, crisp cucumbers, juicy cherry tomatoes, salty Kalamata olives, and creamy feta cheese. Tossed in a zesty lemon-herb vinaigrette, this vibrant salad is perfect for picnics, potlucks, or a light lunch. Ready in just 30 minutes!
Servings: 4
Calories: 405kcal
Ingredients
Salad
- 150 g pasta of choice, I use farfalle use gluten-free if needed
- 200 g cherry tomatoes halved
- 1 medium cucumber cut into half moons
- 2 medium green peppers cut into a large dice
- ½ of a medium red onion thinly sliced
- ⅓ cup pitted kalamata olives halved
- ⅓ cup feta cheese, crumbled use dairy-free to make it vegan
- 4 tablespoon parsley finely chopped
- 1 15-oz can chickpeas drained and rinsed
Dressing
- 2 ½ tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Black pepper to taste
- Zest from 1 lemon
Instructions
- Cook pasta in salted boiling water according to package instructions, 1 minute after al dente. Then, drain and rinse with cold water. Set aside.
- To a small bowl or a jar, whisk all of the ingredients for the dressing.
- Add the cooked pasta alongside the rest of the ingredients for the salad in a large bowl. Toss with the dressing and serve!
Notes
Nutrition information is calculated with regular dairy feta cheese.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 54.2g | Protein: 12.5g | Fat: 16.7g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 7.1g | Cholesterol: 11.1mg | Sodium: 668mg | Potassium: 516.4mg | Fiber: 9.8g | Sugar: 8.4g | Vitamin A: 67IU | Vitamin C: 67.1mg | Calcium: 129.7mg | Iron: 2mg