Spring Greek Pasta Salad

Name: Spring Greek Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings (3/4 cup each).
Ingredients: 4 cups veggie rotini or other spiral pasta (about 12 ounces); VINAIGRETTE:; 1/4 cup olive oil; 3 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 1 tablespoon water; 3 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano; SALAD:; 3 large tomatoes, seeded and chopped; 1 medium sweet red pepper, chopped; 1 small cucumber, seeded and chopped; 1 small zucchini, chopped; 1 small red onion, halved and thinly sliced; 1/3 cup sliced pitted Greek olives, optional; 1 cup (4 ounces) crumbled feta cheese

For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make it into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California

Ingredients

4 cups veggie rotini or other spiral pasta (about 12 ounces)
VINAIGRETTE:
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon water
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
SALAD:
3 large tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 small cucumber, seeded and chopped
1 small zucchini, chopped
1 small red onion, halved and thinly sliced
1/3 cup sliced pitted Greek olives, optional
1 cup (4 ounces) crumbled feta cheese

Directions

Cook pasta according to package directions. Drain; rinse with cold water and drain well.
In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts

3/4 cup (calculated without olives): 142 calories, 5g fat (1g saturated fat), 4mg cholesterol, 219mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Greek Pasta Salad in Taste of Home April/May 2015

Reviews

My Review

Click stars to rate

Average Rating:

rmbarr059

May 15, 2017

This was really good. You should definitely add the kalamata olives :)
Janadele

Apr 27, 2017

Excellent took to two salad luncheons and was a hit.
Remenec

Apr 17, 2017

This is a delicious pasta salad! The dressing is so tasty. I made it for my dad's birthday, and everyone loved it! I will definitely make this pasta salad again.
HomeChefColleen

Apr 9, 2016

Lovely! Full of flavour and makes plenty for a crowd! Thank you for your recipe!
NH-rescue

Sep 29, 2015

Great Greek taste. We didn't add in any kind of meat, so I would suggest adding the optional Greek olives if you are just doing the veggie version.
shannondobos

Jun 15, 2015

I thought this salad was great! I was out of oregano, so I substituted Greek Souvlaki seasoning, and it was great. You could tell there was extra lemon pepper and a hint of mint in the seasoning I used, but that really put the dressing over the top. Definitely a hit. I think if I made it again I'd purposely use a seasoning blend.
dmjran6

May 31, 2015

While my family enjoyed this pasta salad, I would add slightly less vinegar next time, and try it with salami slices, as suggested by another reviewer.
Punkyjoe81

Apr 13, 2015

Fantastic!! Whenever I want to make pasta salad, THIS is the recipe I will use. Delicious!
momtomatt

Apr 10, 2015

Wow! This was the best pasta salad! I added pepperoni slices and I diced 1/2 red onion instead of slicing. My family does not like feta cheese, so I used bite size pieces of fresh mozzarella instead. This will be my "go to" salad this spring and summer!
toolbarsco

Apr 1, 2015

We loved this salad! I added diced chicken, but I like lolohiser's suggestion to add salami--will try that next time. The vinaigrette was delightful.