Description
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
- 20–25 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
- 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.
- Put all the ingredients for the vinaigrette in a sealable container and shake well until cloudy. Set aside.
- Peel cucumber and slice in half lengthwise. Scoop the seeds out using a small spoon and chop cucumber in small bite size pieces.
- Add all the ingredients to a large bowl and toss well.
- 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
- Serving Size:
- Calories: 409
- Sugar: 4.5 g
- Sodium: 335.1 mg
- Fat: 19.9 g
- Saturated Fat: 4.5 g
- Carbohydrates: 47.9 g
- Fiber: 3.5 g
- Protein: 10.5 g
- Cholesterol: 12.6 mg
