Greek Pasta Salad
A refreshing and vibrant Mediterranean dish made with al dente pasta, fresh vegetables, tangy feta cheese, and a zesty olive oil dressing. Perfect for picnics, potlucks, or a light meal.
Equipment
- Mixing Bowl
- Whisk
- Knife
Ingredients
Pasta
- 2 cups rotini pasta or penne, cooked al dente
Vegetables & Cheese
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 1/4 cup red onion thinly sliced
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and black pepper.
- Drizzle the dressing over the pasta mixture and toss everything until evenly coated.
- Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
Notes
For extra flavor, let the salad chill for an hour before serving. You can also add grilled chicken or shrimp for a protein boost.