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Greek Pasta Salad

A vibrant and nutritious salad packed with Mediterranean flavors, perfect for quick meals or gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (rotini or penne) A sturdy pasta that holds up well against the dressing.
  • 1 cup cherry tomatoes, halved Adds sweetness and vitamin C.
  • 1 cucumber, diced Contributes crunch; can substitute with bell peppers.
  • 1/2 red onion, diced Brings mild tang; consider green onions for a milder taste.
  • 1/2 cup Kalamata olives, pitted and sliced Offers briny flavor; Castelvetrano olives are a sweet substitute.
  • 1 cup feta cheese, crumbled Provides creaminess; for lactose-free, use nutritional yeast or vegan feta.
Dressing
  • 1/4 cup olive oil Use extra-virgin for the best taste.
  • 2 tbsp red wine vinegar Can substitute with lemon juice.
  • 1 tsp dried oregano Fresh oregano can be used when available.
  • Salt and pepper to taste Essential for enhancing flavors.

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions until al dente, about 8–10 minutes, then drain and let cool.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Preparing the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
Mixing and Chilling
  1. Pour the dressing over the pasta salad and toss to combine, ensuring everything is coated evenly.
  2. Chill in the refrigerator for at least 30 minutes before serving.
Serving
  1. After chilling, give it a final toss and serve. Enjoy as a light lunch or paired with grilled meats.

Notes

Make ahead of time for better flavor. Store leftovers in an airtight container for up to three days. Fresh ingredients elevate the dish.