Greek Pasta Salad
Pasta salad is great for the summer-- or anytime really! This 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.
Servings: 8 servings
Calories: 300kcal
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.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 30g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 18mg | Sodium: 537mg | Fiber: 3g | Sugar: 4g