Description
A refreshing and healthy Greek Olive Pasta Salad made with fresh vegetables, tangy feta, and a zesty Greek dressing.
Ingredients
Greek Dressing
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons tahini or mayo
2 teaspoons dijon mustard
2 teaspoons honey
Kosher salt and black pepper
Salad
2 shallots, thinly sliced
1/2 cup mixed fresh herbs (basil, oregano, dill)
2 tablespoons pine nuts
Chili flakes
1/4 cup extra virgin olive oil
1 pound short cut pasta
3/4 cup mixed Greek olives, pitted
2 bell peppers, chopped
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained
1/4 cup sliced pepperoncini
8 ounces feta cheese, crumbled
Instructions
1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust salt and pepper.
2. To make the salad. Combine shallots, pine nuts, herbs, and chili flakes in a large bowl. Heat olive oil in a skillet and pour over the shallots.
3. Bring a large pot of salted water to a boil. Cook pasta to al dente. Drain and add to the bowl with oil mixture.
4. Add olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour dressing and toss well. Add feta.
5. Serve warm or chilled.
Notes
This Greek olive pasta salad can be made ahead of time and stored up to four days. Add extra olive oil before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil and Toss
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 22mg
Keywords: Greek Olive Pasta Salad, Healthy Greek Pasta Salad Recipes, Vegetarian Greek Pasta Salad