Chopped Greek Pasta Salad
Chopped Greek Pasta Salad with tangy feta dressing comes together in just 30 minutes. Enjoy this make-ahead, healthy pasta salad for cookouts, potlucks, or easy weekday lunches.
Servings: 6
Equipment
- Stock pot
Ingredients
- 2 cups dry pasta (~8 oz.) (Use a small shape, such as ditalini, cavatelli, or small shells)
- 1 pint cherry tomatoes halved
- 3/4 cup chopped marinated artichoke hearts
- 1/2 English cucumber, finely chopped
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced black olives
- 2 to 3 Tbsp. fresh chopped herbs (parsley or dill)
Zesty Feta Dressing
- 1/3 cup extra-virgin olive oil
- 3 Tbsp. crumbled feta cheese
- 2 Tbsp. red wine vinegar
- 1 garlic clove
- 1 tsp. honey
- 1 tsp. dried oregano
- 3/4 tsp. cracked black pepper
- 1/4 tsp. kosher salt
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Drain, rinse under cold water, and transfer to a large bowl.
- Prepare Zesty Feta Dressing by combining all ingredients in a blender (I use a Ninja) and blending until homogenous.Alternatively, you can just whisk the dressing ingredients in a bowl. Grate the garlic and crumble the feta, and mix with remaining dressing ingredients.
- Add remaining pasta salad ingredients to the bowl with pasta. Add the dressing and toss to combine. Garnish with additional herbs, if desired.
Notes
MAKE-AHEAD/STORAGE: This salad can be made up to 3 days ahead, and it lasts 5 days total in the fridge. To rehydrate the noodles after refrigeration, stir in extra olive oil prior to serving. Alternatively, make a double batch of the feta dressing to add at a later time.
SERVING: This salad goes great with burgers, grilled chicken or fish, or sandwiches.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 37g | Protein: 9g | Fat: 19g | Saturated Fat: 4.5g | Sodium: 560mg | Fiber: 13g | Sugar: 4g