Greek Pasta Salad

Easy Greek Pasta Salad Recipe

How to Make the BEST Greek Pasta Salad

• Ingredients for the salad: Rotini pasta, artichoke hearts, yellow bell pepper, red onion, feta cheese, kalamata olives and green onions. (See recipe for dressing ingredients)
• Kitchen tools you'll need: Medium bowl, pasta pot, sharp knife and cutting board, measuring cups and spoons, whisk and large spoon.
• I recommend that you prepare this salad and let the ingredients marinate overnight for the most robust flavor.
• You can use another type of pasta for this recipe. Cavatappi has ridges that really clings to the sauce and would be a great swap out for rotini.
• Cook the pasta per the package instructions in salted water just until al dente. Drain well before adding to the other ingredients. Al dente has the best texture.
• In this recipe, you can take a shortcut and use a prepared salad Italian dressing fro mthe grocery store. Use your favorite brand and you'll be pleased with the flavor.
• You may adapt the mix-ins to suit your taste. If you prefer red bell pepper can be used in place of yellow bell pepper.
• The flavors in this salad are so vibrant. They only become better the longer it sits making it ideal for make-ahead preparation. You can make it one day in advance prior to serving.
• The sundried tomatoes add texture and color. Soaking them removes excess oil from overtaking the flavors of the salad as a whole.
• Allow ample time for the salad to chill so the flavors can come together.
• Store Greek Pasta Salad chilled in the refrigerator for up to 4 days.

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Greek Pasta Salad

Prep Time20 minutes mins

Cook Time10 minutes mins

Chill time8 hours hrs

Total Time8 hours hrs 30 minutes mins

Course: Pasta, Salad

Cuisine: American, Greek-Inspired

Keyword: chicken-salad-recipes, greek-pasta-salad, pasta-salad-recipes

Servings: 8 servings

Calories: 263kcal

Author: Melissa Sperka

Ingredients

• 3 cups dry rotini pasta
• ½ cup sun dried tomatoes
• Dressing:
• 1 ( 0.7 oz) packet Italian salad dressing mix [I used Good Seasons]
• ⅓ cup vegetable oil
• ⅓ cup red wine vinegar
• 1 tablespoon dried or fresh parsley flakes
• 2 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• salt and black pepper to taste
• Salad:
• 1 (6.5 oz) jar marinated artichoke hearts drained and roughly chopped
• ½ cup diced red onion
• ½ cup diced yellow pepper
• ½ cup sliced kalamata olives
• 4 oz crumbled feta cheese
• 2 thinly sliced green onions

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Instructions

• In a medium size pot, cook the pasta in boiling salted water per the instructions on the box until al dente. Drain well.
• Soak the sun dried tomatoes in lukewarm water for 5 minutes then rinse and dice.
• Meanwhile, in a medium-size mixing bowl, whisk together dressing mix, oil, vinegar, parsley, sugar. garlic and oregano. Taste and adjust salt and pepper to your taste.
• Add cooked pasta, sundried tomatoes, artichokes, onion, pepper, olives, green onion and feta to the bowl. Mix well. (Reserve a small amount of cheese and green onion for garnishing.)
• Chill for 8 hours or overnight. Just before serving, stir and top with reserved feta and green onions to garnish.
• Store leftovers chilled.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 413mg | Potassium: 359mg | Fiber: 4g | Sugar: 6g | Vitamin A: 211IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 1mg

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