Greek Pasta Salad
A vibrant, refreshing Mediterranean classic featuring al dente pasta tossed with crisp vegetables, tangy feta cheese, and a zesty lemon-herb vinaigrette.
Ingredients
- •12 ounces (340g) rotini or fusilli pasta
- •1 cup (150g) cherry tomatoes, halved
- •1 large cucumber, diced
- •1/2 cup (75g) red onion, finely diced
- •1/2 cup (75g) Kalamata olives, pitted and halved
- •1 cup (150g) feta cheese, crumbled
- •1/3 cup (80ml) extra virgin olive oil
- •3 tablespoons fresh lemon juice
- •1 tablespoon red wine vinegar
- •1 teaspoon dried oregano
- •1 clove garlic, minced
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2
Drain the pasta and rinse under cold water to stop the cooking process; drain well and transfer to a large mixing bowl.
- 3
In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified.
- 4
Add the tomatoes, cucumber, red onion, and olives to the bowl with the pasta.
- 5
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- 6
Fold in the crumbled feta cheese just before serving to keep it from breaking down too much.
- 7
Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator.
💡 Chef tips
- For the best flavor, let the salad rest in the refrigerator for at least 30 minutes before serving to allow the dressing to soak into the pasta.
- If preparing ahead of time, add the feta and fresh herbs right before serving to maintain their texture and color.
- You can substitute the cucumber with bell peppers for extra crunch or add chickpeas to turn this into a more substantial main course.
✅ How it should turn out
The finished salad should be colorful and bright, with a perfect balance of chewy pasta, crisp vegetables, and a tangy, herbaceous dressing that tastes fresh and savory.