Healthy Greek Pasta Salad
This Greek Pasta Salad is packed with fresh veggies, flavorful herbs, and a homemade zesty vinaigrette. It’s a quick and easy make-ahead dish that’s perfect for summer BBQ’s, picnics, or potlucks.
Servings: 6
Ingredients
Pasta Salad:
- 8 oz bowtie pasta, cooked to al dente
- 1 english cucumber, sliced into half moons
- 10 oz cherry tomatoes, halved
- 1 green pepper, chopped
- 1/2 red onion, chopped
- 5 oz kalamata olives, halved
- 3 tbsp fresh parsley, chopped
- 8 oz feta, cubed
Zesty Vinaigrette:
- 1/3 cup olive oil
- 1/3 cup water
- 3 tbsp red wine vinegar
- 1/2 lemon, juiced
- 2 tbsp honey
- 2 tsp dijon mustard
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Prepare Pasta & Veggies:
- Bring a large pot of water to a boil and add salt. Cook pasta according to package instructions, to al dente. Drain cooked pasta and rinse with cold water.
- Slice english cucumber into half moons, halve tomatoes, chop bell pepper, chop red onion, halve kalamata olives, and chop fresh parsley. Cut feta into small cubes.
Prepare Zesty Vinaigrette:
- In a separate bowl or mason jar, add olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, fresh parsley, fresh dill, salt, and pepper. Whisk together well.
Combine:
- In a large bowl, add cooked pasta, chopped veggies, and pour in the zesty vinaigrette. Gently toss to combine all ingredients.
- Taste and adjust seasonings to your liking by adding more salt, pepper, lemon, or herbs. Refrigerate for up to 4 days!
Notes
- Keep refrigerated, lasts up to 4 days.
- Don't forget to salt the pasta water.
- Run cold water over the cooked pasta to stop it from overcooking.
- Use 2 tsp dried herbs if you don't have fresh.