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Close up view of a white bowl with pasta salad

Greek Pasta Salad


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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

  1. Cook Israeli couscous following the package directions
  2. In a large bowl combine all the ingredients, except for the feta cheese, and mix well.
  3. 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.
  4. Pour Dressing over the salad, and mix well, carefully place the cubed feta and gently fold it into the salad.

Notes

  1. Keep refrigerated until ready to serve
  2. Make the pasta salad a couple of hours ahead of time, so all the flavors come together.
  3. 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

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