Description
A refreshing and colorful Greek Pasta Salad loaded with crisp vegetables, tangy feta cheese, and a light dressing, perfect for summer gatherings.
Ingredients
Scale
- Pasta (rotini or farfalle)
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 bell pepper, diced
- 1 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Add your pasta and cook according to package instructions. Once al dente, drain and let it cool to room temperature in a colander.
- Combine the ingredients: In a large mixing bowl, add the cooled pasta, freshly chopped cucumber, halved cherry tomatoes, finely diced red onion, diced bell pepper, and crumbled feta cheese.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, dried oregano, and a generous pinch of salt and pepper. Taste and adjust the seasoning as desired.
- Dress the salad: Pour the vibrant dressing over the salad. Gently toss everything together, ensuring each piece gets coated in the delightful, tangy goodness.
- Chill before serving: Refrigerate the salad for at least 30 minutes to meld all the flavors.
Notes
For a more flavorful salad, prepare it a day in advance. Customize it by adding grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg