Greek Pasta Salad
This is a delicious and easy Greek pasta salad recipe! Made with tomatoes, cucumbers, olives, and pasta coated in a simple olive oil lemon dressing. A guaranteed hit at your next bbq or potluck!
Servings: 8
Calories: 390kcal
Ingredients
- 1 lb Gemelli pasta cooked al-dente
- 1 cucumber sliced
- 1/2 cup feta cheese
- 1 cup grape tomatoes halved
- 1 red onion thinly sliced
- 1/2 cup kalamata olives
Olive Oil Dressing
- 1/2 cup olive oil
- 2 lemons juiced
- 1/2 tsp oregano
- 2 tbsp fresh parsley finely chopped
- 2 garlic cloves grated
- salt and pepper to taste
- pinch of sugar optional
Instructions
- Cook the pasta in boiling salted water according to package instructions. Drain the pasta and allow it to cool completely.
- In a small bowl, combine the olive oil, grated garlic, oregano, parsley, and lemon juice. Mix until well combined and season with salt and pepper.
- Add the cooled pasta and remaining ingredients to a large bowl. Toss with the olive oil mixture and season with salt and pepper.
- Serve immediately and enjoy!
Notes
- If you want to make this for your vegan friends, make sure to omit the Feta cheese.
- Add a pinch of sugar or honey to the dressing to sweeten things up if you're not a fan of tangy dressings.
- Feel free to include hard-boiled eggs, spicy peppers, or bacon.
- Don't have olive oil? Use any type of oil you have on hand.
- Season very generously with lots of salt and pepper for best results.
- I prefer to serve this Greek pasta salad chilled or at room temperature but if you're in a rush you can serve it hot.
- Don't have lemons? Use red wine vinegar instead.
- If you don't have garlic cloves use 1 tsp of granulated garlic.
Nutrition
Calories: 390kcal | Carbohydrates: 49g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 246mg | Potassium: 299mg | Fiber: 4g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 21mg | Calcium: 85mg | Iron: 1mg