With this delectable pasta salad with a Greek flair, go Greek!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (16 ounce) package gemelli pasta
- 3 cups firmly packed baby spinach leaves
- 1 pint cherry tomatoes, halved
- 1 (6 ounce) container crumbled feta cheese
- ½ cup pitted Kalamata olives, halved
- ¾ medium English cucumber, peeled and diced
- ½ large red onion, thinly sliced
Instructions
- Whisk together olive oil, vinegar, garlic, oregano, Dijon, salt, and pepper in a small bowl until well combined.
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain and rinse under cold water. Drain again.
- Transfer gemelli to a large bowl. Add spinach, cherry tomatoes, feta cheese, Kalamata olives, cucumber, and red onion. Toss with dressing and serve.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 552 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this recipe. It’s very simple, light and refreshing. I did use half of the liquid for the dressing the recipe called for because I felt the salad would be too runny. So instead of using 1/2 cup EVOO I used about 1/4 cup and did the same with the red wine vinegar. I also added about 3 TBSP of raw honey. Definitely will make this again and maybe add smoked salmon to it. Totally loved this!