Description
This refreshing Greek Pasta Salad is loaded with colorful vegetables, briny olives, and feta cheese, all tossed in a tangy Mediterranean-inspired dressing. It’s a vibrant and healthy dish that’s perfect for picnics, barbecues, or a light lunch.
Ingredients
Scale
- 8 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or basil (optional, for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Garnish with fresh parsley or basil, if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
- For added protein, you can add grilled chicken or chickpeas to the salad.
- Feel free to adjust the vegetables or use different types of olives based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Tossed
- Cuisine: Mediterranean, Greek
Keywords: Greek Pasta Salad, Mediterranean Salad, Summer Salad, Fresh Salad, Feta Cheese, Picnic Salad, Easy Pasta Salad