Greek Pasta Salad
Servings: 6
Ingredients
- 1 pound pasta of choice
- ½ cup olive oil
- 2 tablespoons mayo
- ⅓ cup red wine vinegar
- ½ lemon juiced
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon freshly chopped dill
- 1 red bell pepper finely diced
- 1 cucumber finely diced
- ½ red onion finely diced
- 1 cup cherry tomatoes halved
- ½ cup sliced olives
- 6 ounces feta cheese crumbled
Instructions
- Cook the pasta to al dente according to package directions in salted boiling water. Once the pasta is done, drain and rinse with cold water to stop them from continuing to cook and cool down. Set aside.
- In a large mixing bowl, whisk together the olive oil, mayo, vinegar, lemon juice, Dijon, honey, Italian seasoning, salt, and black pepper until combined.
- Add the cooked pasta to the bowl along with the dill, bell pepper, cucumber, red onion, tomatoes, olives, and feta. Toss until combined.
- Cover and refrigerate for 1 hour before serving and enjoy!
Notes
- This is an incredibly versatile recipe! You can use whatever pasta you have on hand and whatever veggies you have on hand as well.
- For more lemon flavor, you can garnish with a bit of lemon zest or extra lemon juice.
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Calories: 596kcal | Carbohydrates: 65g | Protein: 15g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 839mg | Potassium: 394mg | Fiber: 4g | Sugar: 7g | Vitamin A: 959IU | Vitamin C: 38mg | Calcium: 185mg | Iron: 2mg