Description

This quick and easy-to-make Healthy Greek Pasta Salad is tossed in a light and delicious Greek salad dressing and packed with veggies. It’s a delicious combination of fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! This simple pasta salad makes a great summer side dish or light lunch and is also perfect for meal prep.

Ingredients

Scale

16 ounces short pasta (such as penne, bowtie, or fusilli)
1 English cucumber, diced
1 pint grape tomatoes, halved
1 bell pepper, diced (yellow or orange)
1/2 cup pitted kalamata olives, sliced
1/2 cup red onion, diced
3 ounces feta cheese, crumbled
1 large clove of garlic, crushed
1/2 teaspoon dijon mustard
1 teaspoon dried oregano
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Begin by cooking the pasta until al dente, following the instructions on the package. Afterward, rinse it under cold water and place it in a large mixing bowl.
Next, incorporate the diced cucumber, halved tomatoes, diced bell pepper, sliced Kalamata olives, diced red onion, and crumbled feta cheese into the bowl.
In a small jar, combine the crushed garlic, oregano, lemon juice, red wine vinegar, and dijon mustard. Gradually whisk in the extra virgin olive oil, then season with salt and pepper. If a mason jar is used, simply secure the lid and shake until everything is well mixed.
Pour the dressing over the salad ingredients and toss everything together thoroughly. Allow the salad to chill for 2-3 hours before serving for the best flavor.

Notes

For best results, cook the pasta al dente to maintain its texture. Store the salad in an airtight container in the fridge for up to 3 days. Substitute feta with goat cheese for a creamier texture.

Prep Time: 15 minutes
chill: 3 hours
Category: Salad, Side Dish
Method: Stovetop
Cuisine: American, Greek

Nutrition

Serving Size: 1serving
Calories: 239 kcal
Sugar: 3 g
Sodium: 274 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 6 mg