Description
Greek Olive Pasta Salad is a vibrant and refreshing dish that brings the flavors of the Mediterranean to your table. With al dente pasta, colorful veggies, and tangy Kalamata olives, this salad is perfect for any occasion—be it a summer picnic or a cozy family dinner. Tossed in a zesty dressing, each bite offers a delightful explosion of taste that will leave your guests asking for more.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 3/4 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and cool slightly.
- While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- In a large mixing bowl, combine cooled pasta with chopped veggies and Kalamata olives. Drizzle with the dressing and toss well.
- Gently fold in crumbled feta cheese until evenly distributed.
- Serve immediately or refrigerate for an hour to let flavors meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg