Make this refreshing Greek Pasta Salad, a crowd-pleasing side dish perfect for summer BBQs, picnics, or as a make-ahead lunch. It features crisp vegetables, tangy feta, and a homemade Greek vinaigrette dressing.
Author:cookingbycarla
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:6 servings 1x
Category:Side Dish
Method:No Bake
Cuisine:Greek
Diet:Vegetarian
Ingredients
Scale
1 pound rotini or penne pasta
1 cup cherry tomatoes, halved
1 English cucumber, diced
1/2 red onion, thinly sliced
1 cup Kalamata olives, pitted
1 cup crumbled feta cheese
1/2 cup fresh parsley, chopped
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, prepare the vegetables. Combine the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and chopped parsley in a large bowl.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper to make the Greek vinaigrette dressing.
Add the cooled pasta to the bowl with the vegetables.
Pour the homemade Greek vinaigrette over the pasta and vegetables. Toss gently until everything is evenly coated.
Gently fold in the crumbled feta cheese.
Cover the bowl and chill the Greek pasta salad in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.
Taste and adjust seasoning if needed before serving as a refreshing side dish.
Notes
For best flavor, prepare this Mediterranean Pasta Salad a few hours ahead of time.
If you prefer a creamy Greek pasta salad, you can substitute half of the vinaigrette with 1/4 cup of plain Greek yogurt.
Use high-quality feta cheese for the best taste in this pasta salad with feta.