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.

Yes, I agree it’s a weird title to give a recipe but give it a taste and you’ll see why I decided to call it that. This Greek pasta salad is made with kale as opposed to spinach, contains hot sauce for a kick of heat and uses Nakano’s roasted garlic seasoned rice vinegar instead of red wine vinegar. Tasty! I’ve also added yellow bell peppers and gorgeous purple shallots for a splash of color and to make it more nutritious.

I’ve always loved Greek pasta salads but they can sometimes be a little bland. Swapping red wine vinegar for roasted garlic rice vinegar adds a sweet and smoky element to the recipe, and the hot sauce makes everything pop. It’s like all of a sudden this mellow salad got a boost of personality! It’s zingy, hot, cooling and filling. It’s the best!

You can make this Greek pasta salad ahead of time and keep it refrigerated until it’s time to serve. This recipe makes enough for 10-12 people (or more if they are having is as a side) which makes it the perfect dish to take to or serve at a barbecue or a kid’s birthday party.

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Greek Pasta Salad

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• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 people 1x
• Category: Salad
• Cuisine: Greek

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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.

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Ingredients

Scale 1x2x3x

• 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

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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.

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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

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