Greek Pasta Salad with Penne Pasta
Full of fresh veggies, creamy feta cheese, and a homemade dressing, this Greek Pasta Salad with Penne Pasta is the perfect homemade side dish!
Servings: 8 Servings
Calories: 421kcal
Ingredients
- 1 lb Penne Pasta
- 1 Can Garbanzo Beans Drained
- 1 can Artichoke Hearts Drained
- 1 cup Feta Cheese
- 1 cup Kalamata Olives Chopped
- 1 cup Cherry Tomatoes Halved
- 1 cup English Cucumbers Chopped
- ½ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Italian Seasoning or Greek Seasoning
Instructions
- In a large bowl, add the olive oil, red wine vinegar, Dijon mustard, and Italian seasoning. Mix well. Season with salt and pepper. Set that aside.
- Bring a large pot of water to a boil. Season with 2 tablespoons of salt. Add the pasta to the boiling water and cook the pasta according to the package instructions.
- While the pasta cooks, chop the vegetables and add them to the bowl with the dressing. Drain the chick peas and artichoke hearts and add them to the bowl.
- When the pasta is al dente, drain the pasta and run cold water over the pasta. Drain it well and add it to the bowl with the vegetables. Mix well to combine.
- Add the feta to the pasta mixture and mix again. Refrigerate for at least 2 hours before serving.
Notes
- The cold water will stop the pasta from cooking and prevent the pasta from being overcooked.
- Garnish this pasta salad with fresh parsley, fresh basil, and fresh chives if you would like.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 421kcal | Carbohydrates: 47g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 615mg | Potassium: 219mg | Fiber: 3g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 1mg