Keto Diet
Greek Pasta Salad is loaded with flavor. Pasta, cucumber, tomatoes, onion, feta and olives are tossed in a Greek vinaigrette.
GREEK PASTA SALAD RECIPE
It’s not a secret that I love Greek food. This Feta Dip is one of my favorites next to this Greek Salmon Salad, Greek Chicken, and this 7-Layer Mediterranean Dip.
INGREDIENTS
- PASTA – I use dilanti but you can use any short pasta like orzo, elbow, farfalle, etc.
- ENGLISH CUCUMBER – You can use regular as well. English or hothouse cucumbers have a softer skin so you don’t have to peel if necessarily. They’re seeds are also smaller.
- CHERRY TOMATOES – These add a pop of color and cherry tomatoes tend to not get mushy.
- RED ONION – Adds some tang.
- KALAMATA OLIVES – Salty little bites.
- FETA – I like to use feta in the block because it’s not as dry as the precrumbled feta.
- PARSLEY – This adds some brightness and flavor.
HOW TO MAKE GREEK PASTA SALAD
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Cook pasta according to package directions in salted water. Drain and cool.
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In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together.
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For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving. Then I pour the remaining dressing right before serving. The pasta soaks up the dressing. Add more feta when serving if desired.
OTHER SALAD RECIPES:
Greek Pasta Salad
Greek Pasta Salad is loaded with flavor. Pasta, cucumber, tomatoes, onion, feta and olives are tossed in a Greek vinaigrette.
- 8 ounces short pasta, (I used ditalini but you can use orzo, elbow, or farfalle)
- 1 cup English cucumber, halved and sliced, (I like to slightly peel mine and leave some skin on for color)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red onion
- 1/2 cup sliced Kalamata olives
- 4 ounces feta, crumbled, (more for serving)
- 1/4 cup Italian parsley, finely chopped
DRESSING:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- salt and pepper to taste, (I use about 1 teaspoon kosher salt and 1/2 teaspoon pepper)
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Cook pasta according to package directions in salted water. Drain and cool.
-
In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together.
-
For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving. Then I pour the remaining dressing right before serving. The pasta soaks up the dressing. Add more feta when serving if desired.
