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Healthy Potluck Salads

Healthy Potluck Salads

Craving a refreshing and vibrant dish? Try these Healthy Potluck Salads that are packed with flavor and perfect for sharing! Loaded with fresh vegetables and delicious dressings, they’ll be the highlight of any gathering. Give them a try tonight and impress your guests!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup fruity olive oil
  • ¼ cup white balsamic vinegar
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons dry oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 pound pasta noodles, cooked, drained and cooled
  • 2 15-ounce cans quartered artichoke hearts in brine, drained
  • 1 12-ounce jar roasted red bell peppers, slivered or chopped
  • 1 8-ounce jar kalamata olives, halved
  • 1 hot house cucumber, cut into ?” slices
  • ¼ red onion, thinly sliced red onion
  • 1 cup crumbled feta cheese
  • ½ cup fresh slivered or chopped basil leaves

Equipment

  • Baking Sheet
  • Blender
  • Whisk
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
  2. Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix.
  3. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired.
  4. Let the flavors sit for ½ hour before serving or overnight.

Notes

You can make Greek pasta salad with just about any type of pasta noodle. Use egg noodles, long pasta, short or shell pasta, whole wheat, gluten-free, or whatever happens to be in the pantry.