Description
A cold, bright, and delicious Greek pasta salad is perfect for a quick lunch or as a side dish. Juicy tomatoes and crisp cucumbers with the homemade vinaigrette make the flavors of this pasta salad pop.
Ingredients
Units
Scale
- 8 Ounce pack Israeli couscous or pearled couscous
- 1-pint grape tomatoes, all red or multicolor, sliced in half
- 1 1/2 cups chopped cucumbers. We prefer Persian or English
- 1/2 cup kalamata olives, preferably pitted
- 4 ounces feta cheese, cubed. You may use vegan feta cheese.
Pasta Salad Dressing
- 1/4 cup red wine vinegar
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Dijon mustard or brown mustard
- 1 tsp dry oregano
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Cook Israeli couscous following the package directions
- In a large bowl combine all the ingredients, except for the feta cheese, and mix well.
- In a large jar for which you have a tight lid add the salad dressing ingredients and shake well until well combined. Alternatively, you can whisk all the ingredients in a bowl.
- Pour Dressing over the salad, and mix well, carefully place the cubed feta and gently fold it into the salad.
Notes
- Keep refrigerated until ready to serve
- Make the pasta salad a couple of hours ahead of time, so all the flavors come together.
- If you want to make this pasta salad vegan simply use vegan feta cheese.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 221
- Sugar: 1.9 g
- Sodium: 416.2 mg
- Fat: 12.5 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23.1 g
- Fiber: 3.8 g
- Protein: 6.7 g
- Cholesterol: 16.8 mg