Cucumbers, cherry tomatoes, red onion, kalamata olives, fusilli pasta and feta tossed in a creamy Greek dressing. A flavourful Greek Pasta Salad Recipe made with simple pantry staples!
What Makes This Pasta Salad Great?
Easy to make using simple pantry staples
Makes enough for several servings
Loaded with fresh veggies and healthy fats
Can easily swap out the pasta for a gluten-free pasta
This vegetarian pasta salad can be made vegan by swapping out the feta for dairy-free cheese and omitting the greek yogurt. Or you can also use vegan yogurt.
Stores well in a sealed container in the fridge for up to 5 days
Served best cold so easy to pack and take to work or school
Ingredients
2 cups cooked fusilli pasta drained and cooled
1 cup cucumber quartered and sliced
1/2 pint cherry tomatoes halved
1/2 cup kalamata olives pitted and halved
1/2 cup red onion diced
Creamy Greek Dressing
1/2 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice about 1/2 a lemon
1 clove garlic minced
3 tbsp greek yogurt
3/4 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Instructions
In a large bowl add cooked and cooled pasta, cucumbers, tomatoes, olives, onion and feta. Mix.
In a small bowl add the olive oil, greek yogurt, lemon juice, red wine vinegar, garlic, oregano, salt and pepper and whisk till mixed well.
Pour the Greek salad dressing over pasta mix in a large bowl and mix well until pasta mix is evenly coated with dressing. Serve.
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22 июл 2024
