Description
A refreshing Greek-inspired pasta salad made with rotini, crunchy vegetables, briny olives, and creamy feta—tossed in a tangy homemade dressing. Perfect for summer gatherings or meal prep.
Ingredients
- 12 oz rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup sliced red onion
- ½ cup diced bell pepper (red or yellow)
- ½ cup kalamata olives, halved
- 1 cup feta cheese (preferably block feta in brine, crumbled)
For the Greek Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Cook pasta in salted water until al dente. Drain and rinse under cold water.
- Chop vegetables and halve olives.
- Prepare dressing by whisking all dressing ingredients together in a small bowl or jar.
- Combine pasta, veggies, olives, and feta in a large bowl. Pour dressing over and toss well.
- Chill for 1–2 hours in the refrigerator to let flavors meld.
- Taste, adjust seasoning, and garnish with fresh herbs if desired. Serve cold and enjoy!
Notes
For extra flavor, use block feta stored in brine. Add chickpeas or grilled chicken for a heartier version. Keeps well for 2–3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean