Greek Pasta Salad
A vibrant, refreshing Mediterranean classic packed with crisp vegetables, tangy feta, and a zesty herb vinaigrette.
Ingredients
- •8 ounces (225g) rotini or fusilli pasta
- •1 cup cherry tomatoes, halved
- •1 cup English cucumber, diced
- •1/2 cup red onion, finely diced
- •1/2 cup Kalamata olives, pitted and sliced
- •1/2 cup crumbled feta cheese
- •1/4 cup extra virgin olive oil
- •2 tablespoons red wine vinegar
- •1 clove garlic, minced
- •1 teaspoon dried oregano
- •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 instructions until al dente.
- 2
Drain the pasta and rinse under cold water to stop the cooking process and cool it down completely.
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create the dressing.
- 4
In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, red onion, and olives.
- 5
Pour the dressing over the salad and toss gently until everything is evenly coated.
- 6
Gently fold in the crumbled feta cheese just before serving to keep the pieces intact.
- 7
Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator.
💡 Chef tips
- For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the dressing to soak into the pasta.
- If preparing ahead, keep the feta and dressing separate until just before serving to maintain the texture of the vegetables.
- Add grilled chicken or chickpeas to the salad if you want to turn this side dish into a protein-packed 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 brings all the Mediterranean flavors together.