Greek Pasta Salad

I love Greek salad and I could eat it everyday! The salty, sour, herby and fresh tastes make me happy! This Greek pasta salad is easy to make and it’s healthy too! The oregano, lemon and olive oil dressing is simple and delicious. I love to use red lentil Rotini pasta but you can use any pasta you want to use!

How to make Greek pasta salad:

serves 4-6 people

For the salad:

• 1 cup cucumber sliced into chunks
• 1 cup bell peppers – diced (I used mini bell peppers)
• 1/2 cup pepperoncini peppers – sliced
• 1 cup cherry tomatoes
• 1/3 kalamata olives – de-pitted
• 8 ounces rotini pasta (I use red lentil pasta but any pasta will work)
• 10 ounces chopped romaine lettuce (find in the salad section)
• 3 tablespoon red onions – diced
• 1/2 cup feta – chunks or crumbles

For the dressing:

• 2 teaspoons dried oregano
• 2 tablespoons pepperoncini pepper juice – the liquid from the jar
• 2 tablespoon lemon juice
• 1/2 teaspoon salt
• 4 tablespoons olive oil

Instructions

1. Cook pasta according to package directions then drain and run under cold water to make it cold.
2. Mix all vegetables, ingredients and cooled pasta to a large bowl.
3. Mix together all of the dressing ingredients and pour over salad.
4. Use tongs to mix salad well.
5. Serve and enjoy!

Print

Greek Pasta Salad

delicious, easy and healthy dinner!

Course Dinner, Main Dish, Salad

Cuisine Dinner, Greek, Low Carb, Salad, Salad Dressing

Keyword 30 minute, Dinner, Easy Recipes, Greek, Lemon, low carb, Peppers, Salad, Salad Dressing, Weekend Dinner, Weeknight Dinner

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 people

Ingredients

• 1 cup cucumber sliced into chunks
• 1 cup bell peppers - diced I used mini bell peppers
• 1/2 cup pepperoncini peppers - sliced
• 1 cup cherry tomatoes
• 1/3 kalamata olives - de-pitted
• 8 ounces rotini pasta I use red lentil pasta but any pasta will work
• 10 ounces chopped romaine lettuce find pre-cut romaine in the salad section
• 3 tablespoon red onions - diced
• 1/2 cup feta - chunks or crumbles
• For dressing:
• 2 teaspoons dried oregano
• 2 tablespoons pepperoncini pepper juice - the liquid from the jar
• 2 tablespoon lemon juice
• 1/2 teaspoon salt
• 4 tablespoons olive oil

Instructions

• Cook pasta according to package directions then drain and run under cold water to make it cold.
• Mix all vegetables, ingredients and cooled pasta to a large bowl.
• Mix together all of the dressing ingredients and pour over salad.
• Use tongs to mix salad well.
• Serve and enjoy!