Description
Greek Pasta Salad is a bright, fresh, and colorful salad combining tender pasta with classic Greek ingredients like cucumbers, tomatoes, olives, and feta cheese, all tossed in a tangy lemon-oregano dressing. Perfect for summer lunches, potlucks, or light dinners, it’s easy to prepare and even better when chilled. This salad brings Mediterranean flavors to your table with a balance of crunchy veggies, creamy cheese, and zesty dressing.
Ingredients
- 8 oz (about 2 cups) rotini or penne pasta
- 1 cup cherry or grape tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1 bell pepper (any color), diced
- 1/2 cup kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 2 tablespoons fresh parsley or oregano, chopped
2 .For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse with cold water.
- Prepare vegetables: halve tomatoes, dice cucumber and bell pepper, thinly slice onion.
- In a large bowl, combine pasta, vegetables, olives, and feta.
- Whisk dressing ingredients until emulsified.
- Pour dressing over salad and toss gently to combine.
- Garnish with fresh herbs.
- Refrigerate at least 30 minutes before serving.
Notes
- Taste the dressing before tossing to adjust acidity or seasoning.
- Add a pinch of sugar or honey if you want to balance acidity.
- For extra crunch, sprinkle toasted pine nuts before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, No-cook assembly
- Cuisine: Mediterranean / Greek