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Greek Pasta Salad

A vibrant and delicious Greek Pasta Salad bursting with fresh vegetables, tangy feta, and a zesty dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz rotini or penne pasta Use whole wheat or gluten-free pasta if needed.
  • 1 cup cherry tomatoes, halved Sweet and juicy.
  • 1 cup cucumber, diced Crisp and refreshing.
  • 1/2 medium red onion, thinly sliced Soak in cold water for milder taste if desired.
  • 1 cup feta cheese, crumbled Classic Greek element adding creaminess.
  • 1/2 cup Kalamata olives, pitted For a briny flavor.
Dressing
  • 1/4 cup extra virgin olive oil Preferred for its rich flavor.
  • 2 tablespoons red wine vinegar Adds acidity and brightness.
  • 1 tablespoon fresh herbs (parsley or dill), chopped For freshness.
  • 1 teaspoon dried oregano For an aromatic touch.
  • to taste salt and pepper Essential seasonings.

Method
 

Preparation
  1. Boil a pot of salted water. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and Kalamata olives.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, chopped herbs, salt, and pepper.
  4. Pour the dressing over the pasta mixture and toss gently until coated. Adjust seasoning if necessary.
  5. Let the salad sit for about 15 minutes to allow flavors to meld.
  6. Serve chilled or at room temperature.

Notes

Get creative with variations: add proteins like grilled chicken or shrimp, incorporate roasted red peppers, or use quinoa instead of pasta. Store leftovers in an airtight container for up to three days.