My Big Fat Greek Pasta Salad Recipe

Name: My Big Fat Greek Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTA; 1 (12 ounce) box tri-color spiral pasta (Barilla brand); SALAD; 1/2 cup red onion, cut into thin 1 1/2-inch strips; 4 green onions, sliced thin; 1 small green pepper, cut into thin 1 1/2-inch strips; 1 small red pepper, cut into thin 1 1/2-inch strips; 1 small yellow pepper, cut into thin 1 1/2-inch strips; 1 cup sweet grape tomatoes, halved lengthwise; 1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices; 1/2 cup pitted kalamata olive, halved lengthwise; 3 tablespoons fresh basil leaves, cut into strips; 2 tablespoons fresh parsley, chopped; 1 1/2 teaspoons minced fresh mint leaves; 4 -6 ounces feta cheese (cut into small cubes or crumbled); DRESSING; 1/2 cup extra virgin olive oil; 1/2 teaspoon finely grated fresh lemon zest; 2 1/2 tablespoons fresh squeezed lemon juice; 1 1/2 tablespoons red wine vinegar; 1 pressed fresh garlic cloves or 1 teaspoon garlic powder; 1 teaspoon dried greek oregano; 1 teaspoon fresh ground black pepper; 1 teaspoon fine sea salt

Servings: persons

PASTA
1 (12 ounce) box tri-color spiral pasta (Barilla brand)
SALAD
1/2 cup red onion, cut into thin 1 1/2-inch strips
4 green onions, sliced thin
1 small green pepper, cut into thin 1 1/2-inch strips
1 small red pepper, cut into thin 1 1/2-inch strips
1 small yellow pepper, cut into thin 1 1/2-inch strips
1 cup sweet grape tomatoes, halved lengthwise
1 peeled cucumber, quartered lengthwise in 3/4 inch thick slices
1/2 cup pitted kalamata olive, halved lengthwise
3 tablespoons fresh basil leaves, cut into strips
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons minced fresh mint leaves
4 -6 ounces feta cheese (cut into small cubes or crumbled)
DRESSING
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 1/2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons red wine vinegar
1 pressed fresh garlic cloves or 1 teaspoon garlic powder
1 teaspoon dried greek oregano
1 teaspoon fresh ground black pepper
1 teaspoon fine sea salt

1
PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
2
BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
3
DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
4
PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
5
ADD the cooled pasta to vegetables in bowl, combining well.
6
ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
7
WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
8
CHILL pasta salad at least 2 hours to overnight.
9
GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
10
SERVE and ENJOY!

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: PASTA, 1 (12 ounce) box tri-color spiral pasta (Barilla brand), SALAD, 1/2 cup red onion, cut into thin 1 1/2-inch strips, and more.

Yes, My Big Fat Greek Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My Big Fat Greek Pasta Salad

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