Pasta salad is great for the summer-- or anytime really! This Greek Pasta Salad is a fresh take on it with classic Greek flavors like feta, artichokes, romaine lettuce, and cucumber! The dressing is kept lighter by using extra virgin olive oil and Greek yogurt.
Today I thought I would share a recipe that will be perfect for summer barbecues. I know we are all dreaming of get-togethers and summer parties, and this would be perfect to bring to share! If you decide to bring it somewhere, I suggest you keep the dressing separate and stir it together right before serving. This will ensure that the veggies all stay crunchy!
Even if you are just making this for yourself or your own family, it will be a hit. It lasts a few days in the fridge-- if it makes it that long!
After you try this tasty summer salad, try pesto tortellini pasta salad or cold tuna pasta salad! Both hits at parties and barbecues.
Romaine lettuce isn't always added to pasta salads, but I love it here. It's a traditional Greek vegetable, so it fits in well and adds nice texture.
One of the stars of this salad-- aside from all the wonderful fresh veggies-- is the healthy take on a dressing. There's Greek yogurt for tang, and some EVOO, but no sugar, mayo, or other sweeteners. It's fresh and filling.
Pasta Salad Ingredients:
- 1 lb. rotini or farfalle
- 1 pint cherry tomatoes
- 2 cups romaine lettuce
- ½ cup kalamata olives
- 1 half english cucumber
- 1 small red onion
- 1 cup feta cheese
- ½ cup canned artichokes
Dressing:
- 2 cloves garlic
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 cup Greek yogurt
- 1 tsp. salt
- 1 tsp. black pepper
Remember-- these are all suggestions! Feel free to add or omit where you see fit.
Some other Greek Pasta Salad Ingredients You Could Include
- red pepper
- green olives
- grilled chicken
- zucchini
- chickpeas
Greek Pasta Salad
Ingredients
- 1 lb. rotini or farfalle
- 1 pint cherry tomatoes
- 2 cups romaine lettuce
- ½ cup kalamata olives
- 1 half english cucumber
- 1 small red onion
- 1 cup feta cheese
- ½ cup canned artichokes
Dressing
- 2 cloves garlic
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 cup Greek yogurt
- 1 tsp. salt
- 1 tsp. black pepper
Instructions
- Cook pasta according to packaging instructions. It should take about 8-10 minutes for it to reach al dente, which is cooked through but not gummy.
- While the pasta is cooking, take the time to prepare all of your vegetables by chopping them into bite-sized pieces as specified.
- In a large bowl, add your cooked pasta and all of your chopped vegetables.
- Stir to combine.
- In a separate bowl, combine all the ingredients for the dressing. Pour over the top of the pasta salad and stir to coat the veggies and pasta. Serve cold or room temperature.
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