Greek Pasta Or Quinoa Salad

• servings: 15 servings
• active time: 20 minutes
• total time: 27 minutes

Ingredients

1 pound rotini noodles (cooked according to package instructions onos)

1 English cucumber (partially peeled and cut into half moons)

1 medium red onion (diced, or a small whole red onion)

10 ½ ounces cherry tomatoes (sliced in half)

1 red pepper (diced)

4 ounces feta cheese (net weight, 113 grams)

1/2 cup pitted and sliced kalamata olives

1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon lemonjuice

1 clove garlic (minced)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

1/4 teaspoon onion powder

1/2 tablespoon dijon mustard

Directions

Cook your noodles according to package instructions, adding salt to the boiling water before adding the dry noodles. Once the noodles are finished, rinse them in cold water to stop the cooking process.

While the water is coming to a boil and the noodles are cooking, chop the cucumber, red onions, cherry tomatoes, and red peppers.

Whisk together the ingredients for the dressing. (Please note that you may want to make a full batch of my greek dressing if you like your pasta salad extra saucy or you wish to leave some on the side for your guests to add. Find the full version measurements here.)

When the noodle are done and the vegetables are chopped, toss all of the ingredients together in a large bowl. Add the salad dressing and toss to combine.

Serve immediately or refrigerate. Best within one day of making, can be eaten within three days of being made.

Nutrition

• Serving Size: 1 cup
• Calories: 203 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Cholesterol: 7 mg
• Sodium: 259 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 5 g