Greek Pasta Salad

A light pasta salad packed with veggies.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (12 oz) box Barilla tri-color rotini
• 2 oz salami (chopped)

Veggies

• 3 mini cucumbers (sliced)
• 1 pt grape tomatoes (cut in halves)
• 4 mini sweet peppers (sliced)
• 1 small red onion (diced)
• 1 (2.75 oz) can sliced black olives

Dressing

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 Tbs Dijon mustard
• 2 tsp oregano
• 2 tsp garlic powder
• 2 tsp salt
• ½ tsp pepper
• 1 Tbs honey

Directions

1. Bring a large pot of heavily salted water to a boil.
2. While waiting for the water, chop veggies and add to a large bowl. Chop salami and add to the bowl.
3. Add pasta to boiling water and cook until al dente, about 7–9 minutes.
4. Drain pasta and rinse with cold water. Add pasta to the veggies.
5. In a smaller bowl, whisk together dressing ingredients.
6. Add dressing to pasta and veggies and toss.
7. This recipe may be served right away, but is best chilled for 2 hours.