Greek Pasta Salad with Easy Greek Dressing
This is a flavorful twist on classic Greek salad. Combine pasta, feta, olives, veggies with a light vinaigrette (recipe included). Perfect summer side dish!
Servings: 8 serving
Calories: 225Kcal
Ingredients
For the Dressing
- ¼ cup olive oil use your favorite olive oil or extra virgin olive oil
- ¼ cup lemon juice fresh squeezed from a lemon is best
- ½ teaspoon oregano dried
For the Salad
- 1 English Cucumber sliced (if using regular cucumbers, remove seeds)
- 1 Tomatoes thinly sliced
- ½ Green Pepper cut into 1 inch pieces
- 4 oz Feta Cheese cut into ½ inch squares (using crumbled feta is also fine!)
- ½ cup Olives Kalamara Olives - pitted and used whole.
- 8 oz Pasta Cooked to al dante and cooled
Instructions
- Add olive oil, lemon juice and oregano into an 8 oz mason jar with a lid.
- Shake until emulsified
- Drizzle over your fresh Greek Salad and gently toss.
Notes
This salad can only be stored for 2 days in the refrigerator. I recommend making it the day you will use it.
If you do have leftovers, refrigerate. The cut up vegetables (especially the tomatoes) don't last well for more than a couple of days
If you do have leftovers, refrigerate. The cut up vegetables (especially the tomatoes) don't last well for more than a couple of days
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1serving | Calories: 225Kcal | Carbohydrates: 25g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 298mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg