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Greek Pasta Salad

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A bright, zesty Mediterranean pasta salad tossed with al dente rotini, crisp veggies, tangy feta, and a lemon-oregano vinaigrette—perfect for picnics, potlucks, or make-ahead lunches.

Ingredients

Scale
  • 12 oz (340 g) short pasta such as rotini or penne
  • 1 1/2 cups (225 g) diced cucumber
  • 1 1/2 cups (225 g) halved cherry tomatoes
  • 1 cup (150 g) diced red bell pepper
  • 1/2 cup (70 g) thinly sliced red onion
  • 3/4 cup (120 g) crumbled feta cheese
  • 1/2 cup (70 g) pitted Kalamata olives, halved
  • 1/4 cup (10 g) chopped fresh parsley
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 3 Tbsp (45 ml) red wine vinegar
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt, or to taste
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions, then drain and rinse under cold water; set aside.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
  3. In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, red bell pepper, red onion, olives, and parsley.
  4. Pour the dressing over the salad and toss until everything is evenly coated.
  5. Gently fold in the crumbled feta.
  6. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. Taste and adjust seasoning just before serving chilled or at room temperature.

Notes

  • For extra protein, add a can of drained chickpeas or diced grilled chicken.
  • Swap rotini for farfalle, fusilli, or orzo if preferred.
  • Rinse the pasta briefly in cold water after cooking to stop the cooking and prevent sticking.
  • The salad keeps well refrigerated for up to 4 days—great for meal prep.

Nutrition

Keywords: Greek pasta salad, Mediterranean pasta salad, feta salad, summer side dish, picnic salad

Find it online: https://recipesfoodeasy.com/greek-pasta-salad/