Description
A veggie-packed Greek pasta salad featuring extra colorful vegetables, Kalamata olives, and a tangy feta dressing for a healthy Mediterranean-inspired lunch.
Ingredients
12 oz rotini pasta
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 cup bell peppers (assorted colors), diced
1 cup artichoke hearts, chopped
1/4 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
3/4 cup feta cheese, crumbled
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 clove garlic, minced
Salt and black pepper to taste
Instructions
1. Cook the pasta in salted water according to package instructions until al dente; drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper to create the dressing.
3. In a large bowl, combine the cooled pasta, cucumber, tomatoes, bell peppers, artichokes, red onion, and olives.
4. Pour the dressing over the salad and toss well to ensure everything is coated.
5. Gently fold in the crumbled feta cheese.
6. Serve immediately or chill for 30 minutes.
Notes
Add chopped spinach or arugula for extra greens.
You can use marinated artichokes for an even deeper flavor.
This is excellent for meal prep as it stays fresh for days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg