Description
A delightful blend of fresh flavors and textures, this Greek Pasta Salad features crisp vegetables, tangy feta cheese, and a zesty dressing, perfect for summer picnics and gatherings.
Ingredients
Scale
- 250 grams (about 8.8 oz) fusilli pasta
- 200 grams (about 7 oz) cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
- 100 grams (about 3.5 oz) Kalamata olives, pitted and halved
- 150 grams (about 5.3 oz) feta cheese, crumbled
- 60 ml (about 1/4 cup) olive oil
- 30 ml (about 2 tablespoons) red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the fusilli pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and thinly slicing the red onion. Place them in a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
- Add the cooled fusilli pasta to the bowl with the vegetables, then add the Kalamata olives and crumbled feta cheese. Pour the dressing over and toss until well combined. Adjust seasoning if needed.
Notes
- Chill the salad for at least an hour before serving to let the flavors meld.
- Use high-quality olive oil for the best taste.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Greek Pasta Salad, Mediterranean Salad, Summer Salad, Pasta Salad Recipe