Description
A vibrant, cold Greek pasta salad made with al dente rotini pasta, fresh vegetables, briny olives, tangy feta, and zesty herb dressing—ready in 30 minutes.
Ingredients
1 lb rotini pasta
1/2 cup crumbled feta cheese
1/3 cup finely chopped red onion
2 cups halved grape tomatoes
1 cup diced cucumber
1/2 cup chopped bell pepper (red or yellow)
1/2 cup pitted Kalamata olives
1/4 cup extra virginia olive oil
1 tbsp apple cider vinegar
2 cloves minced garlic
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add rotini pasta and cook until al dente (8-10 minutes). Drain and rinse with cold water to cool.
In a large bowl, whisk together olive oil, apple cider vinegar, garlic, oregano, salt, and pepper.
Add cooled pasta, chopped red onion, tomatoes, cucumber, bell pepper, olives, and feta cheese. Toss until well coated.
Chill for 15 minutes before serving to allow flavors to meld.
Notes
Use apple cider vinegar instead of wine vinegar for halal/non-alcoholic compliance.
Add cherry tomatoes if grape tomatoes are unavailable.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 2g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g