5 from 1 vote
Chopped Greek Pasta Salad with Kalamata Olives and Feta
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Fast, easy and fresh, Chopped Greek Pasta Salad is the BEST side dish for summer!
Course: Side Dish
Cuisine: Greek
Keyword: greek pasta salad
Servings: 12
Calories: 316 kcal
Author: Kellie from TheSuburbanSoapbox.com
Ingredients
  • 1 pound short pasta such as Ditalini
  • 2 cups seeded and chopped plum tomatoes approximately 4-5 tomatoes
  • 1 English cucumber chopped
  • 1 cup chopped orange bell pepper approximately half a bell pepper
  • 1 cup chopped yellow bell pepper approximately half a bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped feta cheese
  • 1/4 cup chopped kalamata olives
  • 1 1/2 cup Greek Vinaigrette
Instructions
  1. Bring a large pot of water to a boil seasoned with 2 tablespoons kosher salt. Add the pasta to the water and cook until al dente, approximately 7-8 minutes. Drain the pasta and stop the cooking process by rinsing with cold water. Set aside. (To prevent the pasta from sticking together, you can drizzle lightly with olive oil. This step is optional.)
  2. Transfer the pasta to a large bowl. Add the tomatoes, cucumber, bell peppers, onion, feta and olives to the bowl. 
  3. Pour the dressing over the vegetables and toss to combine. 
  4. Cover with plastic wrap and store in the refrigerator until ready to serve. Serve chilled or at room temperature.

Recipe Video

Recipe Notes

Salad can be made up to 24 hours in advance and store in the refrigerator, covered.

Nutrition Facts
Chopped Greek Pasta Salad with Kalamata Olives and Feta
Amount Per Serving
Calories 316 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 118mg5%
Potassium 211mg6%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 565IU11%
Vitamin C 41.3mg50%
Calcium 49mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.