Greek Pasta Salad
Greek Pasta salad is packed with tons of veggies to keep you full and tons of flavor to keep you happy! It is the best pasta salad recipe to bring to BBQs, potlucks, and picnics as well as make ahead for lunch. It can be eaten alone for a vegetarian pasta salad option, or top with a protein like tuna or grilled chicken.
Servings: 6 servings
Calories: 311kcal
Ingredients
- 3 cups cooked whole wheat or GF pasta
- 2 cups diced cucumber
- 2 cups broccoli florets cut up small
- 1 1/2 cups grape tomatoes cut in half or left whole
- 1/4 red onion sliced (TIP: soak your red onion in water while your pasta is boiling. This takes out the "bite.")
- 1 cup feta cheese crumbles
- 20 olives I used kalamata
- 1/2 lemon
Dressing
- 6 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1-2 tablespoons water
- Sprinkle salt and fresh pepper
- 1 tablespoon fresh oregano or 1/2 tsp dried oregano
- 1 tablespoon fresh basil or 1/2 tsp dried basil
- Sprinkle garlic powder
- Juice from 1 lemon
Instructions
- Mix ingredients for the dressing (can be done the day before) and refrigerate. Be sure to taste and adjust seasonings as desired.
- Once the pasta is cooled toss with veggies and olives. Squeeze juice from 1/2 lemon over salad and mix. Refrigerate for at least 20 minutes.
- Stir in feta and dressing before serving.
- Enjoy! Makes great leftovers or lunches for the week!
Notes
21 Day Fix: 1 YELLOW, 1 GREEN, 1/2 BLUE, 1 ORANGE (per serving)
WW: 11 points [Calculated using reduced fat feta cheese]
Nutrition
Serving: 1.5cups | Calories: 311kcal | Carbohydrates: 23g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 22mg | Sodium: 509mg | Potassium: 314mg | Fiber: 5g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 34mg | Calcium: 179mg | Iron: 2mg