Easy Greek Pasta Salad
Treat your taste buds to a Mediterranean delight ! Packed with a variety of fresh veggies and drizzled with a homemade zesty dressing, this dish is a breeze to whip up. With its herby, light, and savoury flavours, it's the perfect choice for a quick and satisfying side or meal-prepped lunch!
Recipe Type: Side | Serves: 8
Ingredients
Pasta: 3-4 cups dry (quantity will vary based on pasta shape, see notes for details)
Green Pepper: 1, chopped
Onion: 1 medium, chopped
Tomatoes, 3 medium, chopped
Cucumber: 1, chopped
Feta (optional): 1 block, cubed
Fresh Parsley: 1/4 cup, finely chopped
Lemon: 1, juiced
Dijon Mustard: 1 tbsp
Pesto: 1 tbsp
Olive Oil: 2 tbsp
Oregano: 1/4 tsp
Black Olives: 1/2 cup, whole or pitted
Salt and Pepper: to taste
Instructions
Place your dry pasta into salted boiling water. Cook until al dente.
In the meantime, chop your pepper, onion, cucumber, tomato, feta if using and parsley. Place into a large bowl.
Combine lemon juice, dijon, pesto, olive oil, and oregano in a small bowl. Whisk until combined.
Add your cooked pasta, olives, and your dressing to the large bowl. Mix to combine and enjoy!
If you’re on the hunt for a good vegan feta, I suggest checking out the Farmboy brand!
Depending on the style of pasta you’re using, you may have to adjust your quantity. For smaller pasta variations like macaroni, use the lesser amounts. For bigger pasta variations like fusilli, use a larger quantity.