Greek Pasta Salad

Greek pasta salad with juicy tomatoes, crunchy cucumbers, fresh herbs, olives and other goodies, all tossed in a tangy lemon vinaigrette.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 341kcal

Author Christy Gurin

Ingredients

1 lb. penne pasta
2 cups cherry tomatoes, halved
1 english cucumber, quartered long-ways and then sliced
1 cup kalamata olives, halved
1/4 cup finely diced red onion
1/4 cup chopped basil
3 Tbsp. chopped parsley
1/2 cup crumbled feta cheese

Dressing

1/4 cup olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
2 tsp. minced garlic
1/4 tsp. black pepper
1 tsp. salt

US Customary - Metric

Instructions

Cook pasta al dente according to package directions. After draining cooked pasta in a colander, run cold water over pasta until all noodles are cooled and no longer warm. Drain well and place pasta in a large serving bowl.
Add cherry tomatoes, cucumber, olives, onion, basil, and parsley and mix together with a large spoon. Set aside.
Add all dressing ingredients to a small mason jar or tightly sealing container. Shake well to emulsify oil and vinegar and thoroughly mix dressing.
Pour dressing over pasta salad and toss to evenly coat the noodles and vegetables. Gently fold in the feta cheese and serve.

Notes

* If making the day before serving, mix everything together except olives and feta and toss with dressing. Add the feta and olives right before serving. The noodles will absorb the flavor of the dressing over night, making it even more flavorful. The olives will turn your noodles purple in some places and the feta will disintegrate into the dressing if added with everything else the day before, but it will still taste great.

Nutrition