Rigatoni Pasta Salad
Servings: 12 Servings
Ingredients
For the Dressing
- ⅓ cup red wine vinegar adjust to taste
- ⅓ cup extra virgin olive oil adjust to taste
- 2 garlic cloves finely minced
- 1 teaspoon salt or to taste
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper or to taste
- 1 lemon zested
- 1 tablespoon lemon juice freshly squeezed
For the Pasta Salad
- 12 ounces cooked rigatoni or other short pasta
- 1 pint grape tomatoes halved
- 8 ounces kalamata olives pitted and halved
- 6 ounces crumbled feta
- 2 ounces purple onion thinly sliced
Instructions
To Make the Greek Dressing:
- Place all the dressing ingredients into a mason jar or sealable container, and shake well to combine.⅓ cup red wine vinegar, ⅓ cup extra virgin olive oil, 2 garlic cloves, 1 teaspoon salt, 1 teaspoon dried oregano, ¼ teaspoon black pepper, 1 lemon, 1 tablespoon lemon juice
- Taste and adjust any vinegar, oil, or seasonings. Set aside.
To Make the Pasta Salad:
- Add the cooked noodles, tomatoes, olives, cheese, and onions and stir to combine.1 pint grape tomatoes, 8 ounces kalamata olives, 6 ounces crumbled feta, 2 ounces purple onion, 12 ounces cooked rigatoni
- Pour on the dressing, and give everything one more good stir. Transfer the pasta salad to a serving bowl and enjoy!
Notes
- The serving size is 1 cup of pasta salad. Actual calories will vary.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Nutrition Facts
Rigatoni Pasta Salad
Serving Size
1 cup
Amount per Serving
Calories
238
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
15
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
13
mg
4
%
Sodium
655
mg
27
%
Potassium
201
mg
6
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
468
IU
9
%
Vitamin C
11
mg
13
%
Calcium
97
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
