Description
Brimming with veggies and whole-grain pasta, this colorful Mediterranean pasta salad turns Greek salad into a hearty and satisfying dish.
Ingredients
Units
Scale
- 2 cups dry wholegrain pasta (I used GF penne)
- 2 cups of cherry tomatoes
- 1 red bell pepper
- 1/2 English cucumber or 1 Lebanese cucumber
- 1/3 cup Castelvetrano olives
- 1/3 cup red onion
- 1/3 cup feta cheese
- 1 tsp dried oregano
- 2 tsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Black pepper
- Flat leaf parsley (optional)
Instructions
- Cook the pasta in salted water according to the directions on the packet. Drain and rinse in cold water. Set aside to cool.
- Quarter the cherry tomatoes and dice the red pepper and cucumber. Alternatively, this is a great task for a veggie chopper! Add the veggies to a large mixing bowl.
- Halve the olives and add to the other salad ingredients.
- Finely slice the red onions and add the onions to the bowl.
- Crumble the feta over the bowl, and add the dried oregano, red wine vinegar, olive oil, and pasta.
- Season with black pepper and gently toss until all the ingredients are well combined.
- Garnish with finely chopped flat-leaf parsley (if using) and serve.
Notes
- To make this recipe gluten-free, use gluten-free pasta instead of a wheat-based product. For a protein upgrade, chickpea pasta also works well in this recipe.
- Kalamata olives can be used instead of Castelvetrano. I like the Castelvetrano in this recipe because they have a milder, meatier taste.
- Yellow bell peppers can be used instead of red peppers. However, I wouldn’t use green peppers. Green peppers are less sweet and have a slightly bitter flavor, which can impact the balance of sweet and salty flavors in this recipe.
Nutrition
- Serving Size:
- Calories: 258
- Sugar: 6 g
- Sodium: 127.6 mg
- Fat: 7.8 g
- Saturated Fat: 2.6 g
- Carbohydrates: 41.4 g
- Fiber: 6.4 g
- Protein: 9.5 g