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Greek Pasta Salad

Greek Pasta Salad

A refreshing Greek Pasta Salad made with farfalle pasta, fresh vegetables, and a delicious Greek dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Salad
Cuisine Greek
Servings 6 cups
Calories 343 kcal

Equipment

  • large pot
  • Strainer
  • large serving bowl
  • mason jar

Ingredients
  

Salad Ingredients

  • 16 oz uncooked farfalle pasta aka bowtie pasta
  • 2 cups grape tomatoes sliced in half
  • 1.5 cups english cucumber sliced thick into rounds, then quartered
  • 1 large green bell pepper diced about 1.5 cups
  • ⅔ cup feta cheese crumbed
  • ½ cup diced red onion
  • ¼ cup sliced Kalamata olives drained
  • ¼ cup sliced black olives drained
  • ¼ cup chopped fresh parsley
  • 1 cup greek salad dressing see below

Greek Salad Dressing

  • ⅔ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ tablespoon Dijon mustard
  • 1 clove garlic minced
  • 2 teaspoon lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

Preparation

  • Cook 16 oz of farfalle pasta in a large pot of boiling salted water according to the package instructions. Cook al dente. Add to a strainer and rinse under cold water. Add to a large serving bowl.
  • Wash, chop and add the following ingredients to the large serving bowl: 2 cups grape tomatoes, 1½ cups English cucumber, 1 large green bell pepper, ½ cup diced red onion, ¼ cup sliced Kalamata olives, ¼ cup sliced black olives, and ¼ cup chopped fresh parsley.
  • Combine Greek salad dressing ingredients in a mason jar or bowl: ⅔ cups extra virgin olive oil, ¼ cup red wine vinegar, ½ tablespoon Dijon mustard, 1 minced garlic clove, 2 teaspoons lemon juice, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper. Seal the mason jar with a lid and shake to mix ingredients.
  • Toss everything together then pour 1 cup Greek salad dressing or your desired amount on top.
  • Sprinkle on ⅔ cup crumbled feta cheese. Gently toss the salad ingredients together. Place covered in the fridge to chill for 1-2 hours. Then gently stir just before serving. Serve cold.

Notes

This salad can be refrigerated for 3-4 days. Store it in an airtight container or a bowl covered with plastic wrap. The longer you store the salad, the more the vegetables will lose their crispiness and become a bit soggy. It tastes best served the same day that you make it.

Nutrition

Serving: 1cupCalories: 343kcalCarbohydrates: 51gProtein: 10gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 573mgPotassium: 330mgFiber: 3gSugar: 7gVitamin A: 640IUVitamin C: 21mgCalcium: 95mgIron: 1mg
Keyword farfalle pasta, Greek Pasta Salad, healthy recipe, Summer Salad, vegetable salad
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