Description
This Greek pasta salad is fresh, flavorful, and tossed with a zesty homemade dressing. Perfect as a side dish or light main for warm days.
Ingredients
- 16 oz rotini pasta (or any short pasta)
- ¾ English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 1 red or orange bell pepper, diced
- ½ cup sliced pitted Kalamata olives
- ½ cup crumbled feta cheese
- ⅓ cup diced red onion
For the Dressing (Homemade):
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Alternatively, use 1 cup of your favorite Greek dressing.
Instructions
- Cook pasta al dente according to package directions. Drain and rinse under cold water to stop the cooking process.
- While the pasta cools, chop all the vegetables.
- In a large bowl, combine the cooked pasta, chopped vegetables, olives, and feta cheese.
- In a separate bowl, whisk together the dressing ingredients until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
You can add chickpeas, grilled chicken, or avocado to turn this into a heartier main dish. Keeps well in the fridge for 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean