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GREEK PASTA SALAD

GREEK PASTA SALAD

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Prep Time 25 minutes
Cook Time 12 minutes
Course Main Course, Salad, Soup
Servings 8
Calories 241.9 kcal

Notes

Nutrition per Serving Cal: 241.9 • Fat: 7.6g • Carb: 33g • Protein: 11.2g • Fiber: 4g • Sugar: 1.5g
Ingredients
  • 3/4 lb. fusilli pasta
  • 3/4 of an English cucumber, seeded and diced
  • 2 medium tomatoes, cubed
  • 1/2 cup red onion, finely diced
  • 2/3 cup reduced feta cheese, crumbled
  • 1/2 cup sliced black olives
  • 2 Tbsp fresh dill weed, minced
Vinaigrette
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 cup red wine vinegar
  • 2 Tbsp olive oil
  • salt & pepper to taste
Method
  1. Cook pasta according to directions, drain and rinse with cold water. Make sure you do not overcook the pasta as the vinaigrette will continue to break it down.
  2. Meanwhile, prep all the vegetables and combine everything through dill weed in a large mixing bowl. Add pasta and toss.
  3. In a small bowl, combine garlic, dried oregano and red wine vinegar. Slowly whisk in the the olive oil until emulsified. Season with salt and pepper.
  4. Pour the vinaigrette over the pasta salad and toss to combine. Season with additional salt and pepper if necessary.