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Greek Pasta Salad – Skinnytaste

This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!Greek Pasta SaladI love pasta salad, but taking my Greek Salad recipe and adding it to pasta is my favorite when I want a light pasta salad with no mayo. It’s easy to make and even tastes great the next day or two.For extra flavor I like using the brine from the olives in my vinaigrette. I love mixing up the colors so I used orange bell peppers but green or red are perfectly fine. Any variety of cucumbers will work here, I usually use English cucumbers or a few smaller Persian cucumbers because you don’t have to peel them or remove the seeds but if your garden is overgrowing with other varieties of cucumber, you make want to scoop the seeds out first. You can use wheat or gluten-free pasta, for added fiber adding chickpeas would also be great.Tips for Cooking Perfect Pasta for SaladFor perfect pasta salad here’s a few tips for success.More Pasta SaladsGreek Pasta SaladPrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minsThis Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!3 tbsp red wine vinegar2 tbsp fresh lemon juice1/3 cup olive oil1/2 tsp garlic powder1 tsp oregano1/2 tsp kosher salt16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free1/2 cup halved pitted kalamata olives, plus 2 tablespoons brine1/3 cup red onion, diced3 cups (from 1 large) English cucumber, diced1 pint cherry tomatoes, halved1 orange bell pepper, diced1/2 cup feta cheese, cubedBring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.Drain and rinse under cold water, drain.Meanwhile, In a large bowl, combine the dressing ingredients.Add the olives, red onion and brine from the olives and mix to combine.Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.Serving: 1cup, Calories: 176kcal, Carbohydrates: 24g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 164mg, Fiber: 1.5g, Sugar: 2gFreestyle Points: 5Points +: 5Photo credit: Jess Larson posted July 1, 2019 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:

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