Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 small shallot, minced
- 1 teaspoon dried oregano
- 8 ounces dried ziti
- 1 cup chopped cucumber
- 1/2 cup crumbled feta
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup pitted Kalamata olives, chopped
- 2 medium vine-ripe tomatoes, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 304 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 11 mg |
| Sodium | 328 mg |
Reviews
Great and simple receipe
Wonderful salad. I added some Italian sausage and a variety of olives and marinated artichoke hearts. I forgot the onion. Still, it was absolutely delish. A keeper, for sure.
Amazing, quick recipe. I added chopped red onion and used farfalle and it turned out delicious!
This is the perfect salad and it tastes even better the second day (as if you’d have any leftovers)!
Amazing! I used Banza (chickpea) pasta for more protein and less carbs. It was perfect!
Delicious! Family loved it.
Incredibly easy & tastes great!
Easy recipe—tastes like summer!
Very easy and yummy. Highly recommend it
Solid Greek salad. Great for lunch. Very easy to make.