GREEK PASTA SALAD | easy, healthy recipe
This light and bright Greek Pasta Salad is an easy, healthy recipe that is made with fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! It's a great summer side dish or light lunch and is also perfect for meal prep.
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TIMESTAMPS
0:00 Intro - Pasta salad is so versatile!
0:27 Prepping the vegetables
1:01 Chopping a bell pepper
1:29 Chopping a red onion
1:53 Preparing the Greek salad dressing
3:01 Preparing the Fusilli pasta
3:30 Bringing the salad together
4:27 Enjoy!
4:49 Outro
EASY GREEK PASTA SALAD
16 ounces short pasta (penne, bowtie, fusilli, etc)
1 English cucumber diced
1-pint grape tomatoes halved
1 bell pepper diced (yellow or orange)
1/2 cup pitted kalamata olives sliced
1/2 cup red onion diced
3 ounces of feta cheese crumbled
Greek Salad Dressing
1 large clove of garlic crushed
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion, and feta cheese.
Combine garlic, oregano, lemon juice, red wine vinegar, and Dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
NOTES
This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.
Store the leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.
NUTRITION
Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg
#GreekPastaSalad #PastaSalad #summersalads
The best pasta salad for summer 2023???? full recipe at spoonfulofsi.com ???? #recipe #pastasalad
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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CREAMY SALAD / PASTA SALAD
How to make creamy pasta salad. You can add as much Vegetables as you like to make the salad more tasty.
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Pasta Salad (My favorite Greek Pasta Salad Recipe — Healthy, Easy Recipe!)
This pasta salad is an easy, healthy recipe that comes together in less than 20-minutes. Pasta salad gets a Greek twist with feta, olives, capers, and Greek salad dressing. This Greek pasta salad is the ultimate summer salad!
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
For the pasta salad:
???? 8 ounces farfalle (bowtie pasta)
???? 1/2 English cucumber, diced
???? 1 green bell pepper, diced
???? 10 ounces cherry tomatoes, halved
???? 1 to 2 shallots, chopped (or 1/3 to 1/2 cup chopped red onion)
???? 1 cup chopped fresh parsley
???? 2 tablespoons capers, drained and rinsed
???? 1/2 cup pitted kalamata olives
???? 1/3 cup feta cheese, crumbled, more or less to your liking
For the Greek Salad Dressing:
???? 1 lemon, zested and juiced
???? 1 tablespoon red wine vinegar
???? 2 garlic cloves, minced
???? 1 teaspoon dried oregano
???? Kosher salt
???? Black pepper
???? Extra virgin olive oil
⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 Homemade Greek salad dressing
1:33 Draining the pasta
1:38 Chopping the vegetables
1:55 Tip for best flavor
2:12 Putting the pasta salad together
3:07 Finishing touches
3:45 Taste test
#pastasalad #pastasaladrecipe #greeksalad
Antipasto Pasta Salad | Italian Pasta Salad w/ Homemade Dressing!
My super easy Italian pasta salad is based on my favourite course; antipasto! Salami, sun dried tomatoes, mozzarella, olives and artichoke hearts come together alongside beautiful farfalle pasta, and I finish it with a homemade basil pistachio pesto vinaigrette!
This antipasto pasta salad makes a big batch! It's perfect for lunch, as a main meal, or as a side dish at your next potluck or barbecue! It'll easily feed 6-8 people and best of all, you can store it in the fridge for a few days, where the flavours will continue to intensify! This is my new go-to pasta salad for the summer!
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INGREDIENTS
Pasta Salad
500g pasta (Any pasta will work! I used farfalle)
180g salami, sliced
200g sun dried tomatoes, chopped
80g olives, chopped
200g marinated artichoke hearts, chopped
300g mozzarella, cubed (or other soft Italian cheese)
Vinaigrette
20g (1 cup) fresh basil
120ml (1/2 cup) olive oil
2 ice cubes
juice and zest of 1 lemon
2 garlic cloves, minced
30g (1/4 cup) whole pistachios, shelled
30g (2 tbsp.) red wine vinegar
50g (1/2 cup) parmesan cheese, crumbled
salt, to taste
pepper, to taste
30ml (1-2 tbsp.) water, to thin
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What we use at Black Cat Kitchen!
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Chapters:
0:00 - Cooking the Pasta
0:26 - Making the Vinaigrette
1:37 - Drain and Rinse Pasta!
1:48 - Prepping The Antipasto Ingredients
2:45 - Assembling the Pasta Salad
3:11 - Fancy Another Italian Meal? Try This Recipe!
#pastasalad #pastasaladrecipe #antipasto