Zesty Greek Salad
This is a bright and colorful salad with lots of vegetables, pasta, and tangy dressing.
Servings 6 servings
Calories 274kcal
Ingredients
Salad
- 2 cups pasta
- 3 Tablespoons red onion sliced
- 1 cup zucchini cut in half then sliced
- ⅓ cup yellow pepper diced
- ½ cup cherry tomatoes halved
- 2 Tablespoons olives black or kalamati
- ¼ cup feta cheese optional
- ½ cup artichoke hearts drained, optional
- 2 tablespoons capers if desired
Dressing
- ½ teaspoon dijon mustard
- 3 ounces olive oil
- 2 Tablespoons red wine vinegar
- ½ teaspoon onion salt
- 1 teaspoon dried basil
- ½ teaspoon garlic clove minced
- ½ teaspoon black pepper
- ½ teaspoon salt
- chopped green onions for garnish
Instructions
- Cook pasta according to directions to al dente. Drain. Do not rinse.
- Combine all dressing ingredients. I use a mason jar with a lid; seal and shake vigorously to combine.
- Combine vegetables; onion, zucchini, pepper, tomatoes, capers, olives, and, (artichoke hearts & feta if using) with pasta.
- Pour dressing over and toss gently.
Notes
Serve room temperature or cold from refrigerator
Nutrition
Calories: 274kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 664mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 1mg
