1. Can I make Greek pasta salad ahead of time?

Yes, Greek pasta salad can be made ahead of time. To ensure the salad stays fresh, store the feta and dressing separately, and combine them just before serving. This prevents the pasta from soaking up too much dressing.

2. What kind of pasta is best for Greek pasta salad?

Fusilli or rotini are ideal because their twisty shapes hold the dressing well. However, you can use any short pasta like penne or farfalle, depending on your preference.

3. Can I add protein to this salad?

Absolutely! You can add chickpeas for a vegetarian protein boost or grilled chicken for a heartier option. Both pair well with the Mediterranean flavors.

Greek Pasta Salad - Superb Recipe

Name: Greek Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 3 cups uncooked pasta (fusilli or rotini); 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 small red onion, chopped; 1/2 cup Kalamata olives, pitted; 3 mini cucumbers (or 3/4 English cucumber), chopped; 1 cup cherry or grape tomatoes, halved; 5 ounces crumbled feta; 2 tablespoons red wine vinegar; 3 tablespoons olive oil; 1/2 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon fresh parsley, chopped; 1/2 teaspoon dried oregano; 1 teaspoon brown sugar; Salt and pepper to taste

Description

This easy Greek pasta salad is a quick, healthy, and refreshing dish, perfect for summer gatherings. Packed with fresh veggies, feta, and a zesty dressing.

Ingredients

Scale

3 cups uncooked pasta (fusilli or rotini)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
1/2 cup Kalamata olives, pitted
3 mini cucumbers (or 3/4 English cucumber), chopped
1 cup cherry or grape tomatoes, halved
5 ounces crumbled feta
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon fresh parsley, chopped
1/2 teaspoon dried oregano
1 teaspoon brown sugar
Salt and pepper to taste

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Instructions

Boil a large pot of salted water. Cook pasta until al dente, then drain and rinse under cool water to stop the cooking process. Let it drain thoroughly.
Chop the vegetables: bell peppers, red onion, cucumbers, and tomatoes.
In a jar, combine the red wine vinegar, olive oil, Dijon mustard, minced garlic, parsley, oregano, and brown sugar. Shake vigorously until well combined.
Place the cooled pasta in a large bowl and add the chopped vegetables, Kalamata olives, and crumbled feta cheese.
Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.
If desired, refrigerate for at least 1 hour before serving for the flavors to meld.

Notes

For a gluten-free option, use rice or quinoa pasta.
You can substitute the Kalamata olives with any other variety of olives, like green or black.
If you prefer a tangier dressing, increase the amount of red wine vinegar.
The salad can be made a day ahead, but store the feta and dressing separately to maintain freshness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing and boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 15mg