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Greek Pasta Salad
Samantha Jones

Greek Pasta Salad

A crisp Mediterranean pasta salad with al dente penne, fresh vegetables, feta, and a zesty lemon vinaigrette. Perfect for picnics or light meals.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 8 oz (225 g) Penne pasta
  • 1 cup Cherry tomatoes
  • 1 medium Cucumber
  • ½ cup Red onion, finely diced
  • ½ cup Kalamata olives, sliced
  • ½ cup Feta cheese, cubed
  • ¼ cup Fresh parsley, chopped
  • 2 tbsp Capers, drained
  • 3 tbsp Lemon juice
  • ¼ cup Extra-virgin olive oil
  • 1 tbsp Apple cider vinegar
  • ½ tsp Sweet paprika
  • ½ tsp Dried oregano
  • Salt, to taste
  • Fresh black pepper, to taste

Method
 

  1. Boil a large pot of salted water until a rolling boil is reached.
  2. Whisk in pasta, stirring gently to prevent sticking.
  3. Cook pasta 2 minutes shorter than listed for al dente texture.
  4. Drain immediately, then rinse under cold water to remove excess starch.
  5. Peel and dice cucumber; halve cherry tomatoes.
  6. Finely dice red onion and slice kalamata olives.
  7. Cube feta cheese and chop fresh parsley.
  8. In a bowl, whisk lemon juice, apple cider vinegar, olive oil, paprika, oregano, salt, and pepper.
  9. Toss cooled pasta with cucumber, cherry tomatoes, red onion, olives, feta, parsley, and capers.
  10. Pour dressing over salad and mix until evenly coated.
  11. Chill at least 20 minutes before serving to let flavors meld.

Notes

Use avocado oil for a vegan version.
Substitute mustard greens for parsley if desired.
Adjust lemon juice to taste.
Storage: Refrigerate up to 2 days in an airtight container.