Greek Style Pasta Salad with Green Beans & Tomatoes
A summery antipasto-like pasta salad flavored with feta cheese & kalamata olives that makes a perfect one dish dinner. Omit salami to make this a side dish for grilled foods.
Servings: 8 servings
Calories: 428kcal
Ingredients
Vinaigrette Dressing:
- 2 tablespoons lemon juice about 1 large lemon
- 2 tablespoons apple cider or rice vinegar
- 2 cloves garlic minced
- 1 tablespoon fresh oregano minced (or 1 teaspoon dry)
- 1 teaspoon Dijon mustard
- 1 teaspoon each salt and black pepper
- 1/2 cup olive oil
Pasta Salad:
- 1/2 pound pasta any shape
- 1 pound green beans trimmed and cut into 1 to 2-inch pieces
- 1 sweet onion sliced into 1 inch pieces
- 2 cups halved cherry tomatoes or diced plum tomatoes
- 4 ounces feta cheese crumbled
- 8 ounces sliced salami cut into bite-sized pieces (optional)
- 1/3 cups quartered Kalamata olives
Instructions
- Cook pasta according to package, but set a timer for halfway done. At the half point, add the prepared green beans to the pot and continue cooking for 4-5 minutes (note: we like our beans crisp - you can add yours along with the pasta if you want them to cook the full 10 minutes). Drain pasta with beans and rinse thoroughly with cold water.
- Meanwhile, make the vinaigrette dressing: Mix lemon juice, vinegar, garlic, oregano, mustard, salt and pepper together and then whisk in the olive oil until well combined. Set aside.
- Add the pasta and beans to a large bowl and mix with half of the dressing to absorb while prepping the other ingredients.
- Add the remaining ingredients to the bowl as you prep them and toss everything with the rest of the dressing.
- Serve immediately.
Nutrition
Calories: 428kcal | Carbohydrates: 32g | Protein: 14g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1197mg | Potassium: 437mg | Fiber: 4g | Sugar: 6g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 2mg
