Description
A refreshing Cucumber Feta Greek Pasta Salad that combines fresh flavors and textures, perfect for warm days and gatherings.
Ingredients
Scale
- 250 grams (about 8.8 oz) of pasta (fusilli or penne)
- 1 medium cucumber, diced
- 250 grams (about 9 oz) of cherry tomatoes, halved
- 1 small red onion, finely chopped
- 150 grams (about 5.3 oz) of feta cheese, crumbled
- 100 grams (about 3.5 oz) of Kalamata olives, pitted and sliced
- 60 ml (about 4 tablespoons) of olive oil
- 30 ml (about 2 tablespoons) of lemon juice
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Start by boiling water in a large pot. Add your pasta and cook according to package instructions until al dente. Once done, drain and rinse under cold water to cool.
- While the pasta cools, chop the cucumbers, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, combine the cooled pasta, cucumbers, tomatoes, red onion, and feta cheese. Gently toss to mix everything evenly.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Pour this dressing over the salad and toss again to coat all ingredients well.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Chill the salad for at least 30 minutes before serving for the best flavor.
- This salad is best enjoyed cold; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Cucumber, Feta, Greek, Pasta Salad, Mediterranean, Summer Salad