Greek Style Pasta Salad

Bring this 2O minute masterpiece to your 4th of July celebration and be the STAR spangled celebrity of the party! You can make it hours in advance and it tastes delicious as leftovers. It’s packed with flavor and veggies so you can feel good about serving yourself seconds.

Made with Amore,

Elena

Prep Time: 10 min Cook Time: 10-12 min Total Time: 20 min Yield: 6-8

Ingredients

1 lb (454 grams) of pasta of choice

10 oz chopped cherry tomatoes

1 cucumber diced

1 chopped yellow or orange bell pepper

1/4 of a large red onion- chopped

1 can (14 oz) chopped artichoke hearts (in brine not oil)

1 cup sliced Kalamata olives

1 -8 oz block of fresh feta cheese (crumbled by hand)

Instruction

1- Chop all veggies and set aside

2- Bring a large pot of generously salted water to boil

3- Cook pasta according to package directions- al dente

4- Meanwhile- In a large serving bowl combine salad dressing and herbs- gently stir to combine

5- Drain the pasta when it is ready and add to the serving bowl with the dressing- gently toss until it’s well coated

6- Add all the veggies and toss

7- Crumble the block of feta and combine

8- Let set in fridge for up to 6 hours or eat immediately! Yum! Yum!

Lemon-Garlic Salad Dressing

Serves 8 (makes 1/2 cup)

INGREDIENTS

• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 small crushed clove garlic
• crushed kosher salt and black pepper

INSTRUCTIONS

1. In a small bowl, whisk together the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Store the dressing for up to a week in a glass container or mason jar.

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

5 from 1 vote

Greek Style Pasta Salad

By: Elena Davis

Servings: 6 – 8 servings

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

SaveSaved Pin Rate Print

Bring this 2O minute masterpiece to your 4th of July celebration and be the STAR spangled celebrity of the party! You can make it hours in advance and it tastes delicious as leftovers. It’s packed with flavor and veggies so you can feel good about serving yourself seconds.

Ingredients 

1x2x3x

Lemon-Garlic Salad Dressing

• ▢ ⅓ cup olive oil
• ▢ 3 tablespoons fresh lemon juice
• ▢ 1 small crushed clove garlic
• ▢ crushed kosher salt and black pepper

Salad

• ▢ 1 lb pasta of choice, 454 grams
• ▢ 10 oz chopped cherry tomatoes
• ▢ 1 cucumber , diced
• ▢ 1 chopped yellow or orange bell pepper
• ▢ ¼ large red onion, chopped
• ▢ 1 14-ounce can chopped artichoke hearts, (in brine not oil)
• ▢ 1 cup sliced Kalamata olives
• ▢ 1 -8 oz block of fresh feta cheese, crumbled by hand

Instructions 

Make Dressing

• In a small bowl, whisk together the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Store the dressing for up to a week in a glass container or mason jar.

Salad Instructions

• Chop all veggies and set aside
• Bring a large pot of generously salted water to boil
• 3- Cook pasta according to package directions- al dente
• 4- Meanwhile- In a large serving bowl combine salad dressing and herbs- gently stir to combine
• 5- Drain the pasta when it is ready and add to the serving bowl with the dressing- gently toss until it’s well coated
• 6- Add all the veggies and toss
• 7- Crumble the block of feta and combine
• 8- Let set in fridge for up to 6 hours or eat immediately! Yum! Yum!

Nutrition

Calories: 543kcalCarbohydrates: 64gProtein: 17gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 34mgSodium: 795mgPotassium: 431mgFiber: 4gSugar: 5gVitamin A: 1137IUVitamin C: 41mgCalcium: 230mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish

Cuisine: Greek

Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!