Description
A vibrant Mediterranean-inspired Greek Olive Pasta Salad bursting with olives, feta, and fresh vegetables, perfect for lunch or dinner.
Ingredients
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons tahini or mayo
2 teaspoons dijon mustard
2 teaspoons honey
Kosher salt and black pepper
2 shallots, thinly sliced
1/2 cup mixed fresh herbs (basil, oregano, dill)
2 tablespoons pine nuts
Chili flakes
1/4 cup extra virgin olive oil
1 pound short cut pasta
3/4 cup mixed Greek olives, pitted
2 bell peppers, chopped
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained
1/4 cup sliced pepperoncini
8 ounces feta cheese, crumbled
Instructions
1. Combine all dressing ingredients in a jar and whisk until smooth.
2. Mix shallots, pine nuts, herbs, and chili flakes in a bowl. Heat olive oil and pour over the mixture.
3. Boil pasta until al dente. Drain and add to bowl.
4. Add olives, peppers, tomatoes, cucumbers, chickpeas, and pepperoncini.
5. Pour dressing over and toss well. Add feta and serve warm or chilled.
Notes
This salad can be made up to 24 hours ahead.
For a vegan version, omit feta and use maple syrup instead of honey.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 553 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 25mg