Healthy Pasta Salad

This healthy pasta salad features pasta and a medley of vibrant vegetables tossed in a tangy Greek dressing. It’s easy to make and completely customizable! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 211kcal

Author Arman Liew

Ingredients

8 1/2 ounces fusilli pasta or any pasta of choice
1 cup cherry tomatoes halved
1 large red onion sliced
1 medium cucumber sliced
1/4 cup black olives pitted
1 large red bell pepper diced
1/2 cup feta cheese
2 tablespoons fresh parsley minced

Salad dressing

1 clove garlic minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small lemon juiced
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon Djion mustard

Instructions

Prepare the pasta according to the package directions. Make sure to cook until al dente. Mine took 8 minutes to cook in boiling water. Once cooked, drain the pasta in a colander.
Make the dressing. In a small bowl, add the minced garlic, dried thyme, dried oregano, salt, lemon, olive oil, maple syrup, Dijon mustard, and black pepper.
In a large bowl, combine the cherry tomatoes, red onion, cucumber, black olives, and bell pepper with the cooked pasta. Pour the dressing into the bowl and combine the ingredients.
Crumble the feta cheese over the salad and serve with fresh parsley sprinkled over.

Video

Notes

TO MAKE AHEAD: I found pasta salad can be made 2 to 3 days in advance and stored in the refrigerator before serving. Just remember to add the cheese and fresh herbs right before serving to prevent them from wilting or browning.

TO STORE: Refrigerate the leftover pasta salad in an airtight container for 3 to 5 days.

Nutrition