Name: Greek Pasta Salad Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Greek
Ingredients: 8 ounces bowtie pasta; 1 1/2 cups grape tomatoes, sliced in half; 1 seedless cucumber, sliced into half-circles or quarters; 1 bell pepper, diced; 1/2 small red onion, diced; 1/2 cup Kalamata olives, drained; 2/3 cup feta cheese, crumbed or cubed; 1/4 cup chopped fresh parsley; 1/2 cup olive oil; 1/4 cup water; 3 tablespoons red wine vinegar; 2 tablespoons lemon juice; 2 tablespoons honey; 1 teaspoon dijon mustard; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried dill; 1 teaspoon dried mint; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper

Description

Indulge in the vibrant flavors of our Greek Pasta Salad Recipe, perfect for summer gatherings and casual meals alike. This refreshing dish combines tender bowtie pasta with a medley of fresh vegetables, tangy feta cheese, and a zesty homemade dressing that elevates its taste. In just 18 minutes, you can whip up this colorful salad, making it an ideal choice for potlucks or as a quick lunch option. Bursting with nutrients and packed with healthy fats, this Greek-inspired salad is not only a crowd-pleaser but also a nourishing addition to your table. Serve it on its own or pair it with grilled meats for a delightful meal any time of year.

Ingredients

Scale

8 ounces bowtie pasta
1 1/2 cups grape tomatoes, sliced in half
1 seedless cucumber, sliced into half-circles or quarters
1 bell pepper, diced
1/2 small red onion, diced
1/2 cup Kalamata olives, drained
2/3 cup feta cheese, crumbed or cubed
1/4 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup water
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried dill
1 teaspoon dried mint
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

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Instructions

Cook 8 ounces of bowtie pasta in salted boiling water until al dente; drain and rinse with cold water.
In a large mixing bowl, add 1 ½ cups halved grape tomatoes, 1 sliced cucumber, 1 diced bell pepper, ½ diced red onion, and ½ cup drained Kalamata olives.
In a jar, combine ½ cup olive oil, ¼ cup water, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, and seasonings (honey, dijon mustard, garlic, oregano, dill, mint, salt, and pepper). Shake well to mix.
Add the cooled pasta to the bowl of vegetables along with ⅔ cup crumbled feta cheese and ¼ cup chopped fresh parsley. Pour the dressing over the salad and toss to combine.
Chill for at least 30 minutes before serving.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Salad
Method: No-Cook
Cuisine: Greek

Nutrition

Serving Size: 1 cup (200g)
Calories: 350
Sugar: 4g
Sodium: 450mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 9g
Cholesterol: 15mg