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Greek Pasta Salad

This is a light, refreshing and tangy Greek pasta salad recipe packed with veggies for a wholesome meal! Ready in 25 minutes from start to finish.

Ingredients

Scale
  • 1 pound gemelli pasta or other short pasta
  • 1 English cucumber
  • 2025 cherry tomatoes (halved)
  • 4 ounces feta cheese (crumbled)
  • 1 cup pitted kalamata olives
  • 1 shallot (finely chopped)
  • 2 cups baby kale (chopped)
  • hot sauce (optional)

Vinaigrette

  • 1/3 cup Nakano roasted garlic rice vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 2 teaspoons hot sauce
  • salt and pepper to taste

Instructions

  1. Bring a salted pot of water to a boil. Add pasta, stir and cook according to directions on the package. Rinse under cold water, drain and set aside.
  2. Put all the ingredients for the vinaigrette in a sealable container and shake well until cloudy. Set aside.
  3. Peel cucumber and slice in half lengthwise. Scoop the seeds out using a small spoon and chop cucumber in small bite size pieces.
  4. Add all the ingredients to a large bowl and toss well.
  5. Season with salt and pepper if needed and serve with hot sauce for those who want more heat.

Notes

This Greek Pasta Salad Recipe Is:
Low in cholesterol
High in thiamin
Very high in vitamin A
Very high in vitamin C

Nutrition

Keywords: recipe, side dish, vegetarian, appetizer

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