Chopped Greek Pasta Salad with Kalamata Olives and Feta
Fast, easy and fresh, Chopped Greek Pasta Salad is the BEST side dish for summer!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: Greek
Keyword: greek pasta salad
Servings: 12
Calories: 316kcal
Author: Kellie from TheSuburbanSoapbox.com
Ingredients
1poundshort pasta such as Ditalini
2cupsseeded and chopped plum tomatoesapproximately 4-5 tomatoes
1English cucumberchopped
1cupchopped orange bell pepperapproximately half a bell pepper
1cupchopped yellow bell pepperapproximately half a bell pepper
1/2cupchopped red onion
1/2cupchopped feta cheese
1/4cupchopped kalamata olives
1 1/2cupGreek Vinaigrette
Instructions
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.)
Transfer the pasta to a large bowl. Add the tomatoes, cucumber, bell peppers, onion, feta and olives to the bowl.
Pour the dressing over the vegetables and toss to combine.
Cover with plastic wrap and store in the refrigerator until ready to serve. Serve chilled or at room temperature.
Video
Notes
Salad can be made up to 24 hours in advance and store in the refrigerator, covered.