Description
This Greek Pasta Salad is a refreshing and hearty dish packed with Mediterranean flavors like cherry tomatoes, cucumbers, olives, and feta, all tossed in a zesty homemade vinaigrette. Ideal for potlucks, lunch prep, or summer dinners.
Ingredients
For the Salad:
- 12 oz rotini pasta (or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell peppers, chopped
- Optional: chickpeas, artichokes, parsley
For the Homemade Vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Pasta:
Bring salted water to a boil. Add pasta and cook until al dente. Rinse under cold water and drain well. - Make the Vinaigrette:
In a small bowl or jar, mix olive oil, red wine vinegar, lemon juice, mustard, oregano, and minced garlic. Whisk or shake to combine. Season with salt and pepper. - Chop the Vegetables:
While the pasta cools, chop tomatoes, cucumber, onion, bell peppers, and optional ingredients into bite-sized pieces. - Mix the Salad:
In a large salad bowl, combine the pasta with all the vegetables and olives. Pour the vinaigrette over and toss to coat. - Add crumbled feta cheese and gently mix again.
- Chill and Serve:
Refrigerate for 1 hour before serving to enhance flavor. Toss gently before serving.
Notes
You can prepare this salad a day ahead. For best results, add feta and fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Greek, Mediterranean