Description
A refreshing and flavorful Greek Pasta Salad recipe that combines tender pasta with crisp cucumbers, bell peppers, cherry tomatoes, red onions, kalamata olives, and creamy feta cheese, all tossed in a tangy Greek yogurt dressing.
Ingredients
Units
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For the Dressing:
- 3 tablespoons plain Greek yogurt
- 1 garlic clove, finely minced or grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
For the Pasta Salad:
- 1 lb bowtie pasta, cooked and drained (or any other short pasta shape you like)
- 1 1/2 cups diced cucumbers
- 1 1/2 cups diced bell pepper (any color)
- 1 1/2 cups halved or quartered cherry tomatoes
- 1/2 cup diced red onion
- 1/2 cup pitted kalamata olives
- 1/2 cup crumbled feta
- Additional chopped fresh dill, optional
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Cook your pasta in salted boiling water until al dente. Drain well and rinse under cool water.
- For the Dressing: Whisk together all the dressing ingredients in a large bowl until smooth and creamy. Season with salt and pepper.
- For the Pasta Salad: Combine cooked pasta, veggies, olives, and feta in the bowl with the dressing. Toss to combine. Season with salt and pepper. Garnish with fresh dill.
- Cover and refrigerate for at least 1 hour before serving. Stir occasionally. Serve chilled or at room temperature.
Notes
- This pasta salad will keep well in the fridge for up to 5 days. Stir occasionally to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
