Description
This greek pasta salad tastes like summer! Packed with extra protein, this pasta salad makes a great summer backyard barbecue dish. Featuring greek flavors of feta, parsley, cucumbers, olive oil, lemon, and more, this is a perfect side dish to share at pot lucks, picnics, staff parties, a birthday celebration, or just for your weekly meal prep!
Ingredients
Scale
- 1 (8 oz.) box of pasta (Banza rotini recommended but select your favorite brand and style)
- 1 (8 oz.) block feta, crumbled
- 1 green pepper, diced
- 1 red pepper, diced
- 1 cucumber, diced
- 1 container (10 oz.) grape or cherry tomatoes
- 1/2 red onion, diced (approximately 1/2 C.)
- 1/2 C. kalamata olives, sliced
- 1/4 C. chopped Italian parsley
- 1 (5 oz.)package pepperoni
For the dressing:
- 1/2 C. lemon juice (about 1 and 1/2 lemons)
- 1/2 C. olive oil
- 1 tsp. chopped garlic
- 1–2 Tbsp. chopped Italian parsley
- 1/4 tsp. salt
- 1/4 tsp. pepper
Instructions
- Cook the pasta and let cool completely.
- Prepare all of the vegetables, pepperoni, and olives. Add to a large bowl while the pasta cooks.
- Mix the dressing.
- Once the pasta cools, add the pasta to the large dish with the vegetables, pepperoni, and olives.
- Coat with the dressing, mixing well for several minutes. Mix carefully to not break the pasta and also to get the liquid from the bottom distributed on the top.
- Add the feta and repeat the mixing process.
- Before serving, mix well again, making sure the liquid gets redistributed on top of the salad.
Notes
- This salad gets even better as it marinates in the refrigerator. Make sure to mix the salad well before serving again. The liquid tends to sink to the bottom.
- Prep Time: 30
- Category: Salad
- Cuisine: Mediterranean