The best Greek Pasta Salad with Homemade Dressing
Key Takeaways
- Ready in under 20 minutes for quick meals.
- Packed with fresh vegetables for a nutrient boost.
- Homemade dressing eliminates processed sugars.
- Perfect for meal prep; tastes better the next day.
- Easily customizable with chicken or chickpeas.
Greek Pasta Salad is the ultimate vibrant dish that brings the Mediterranean sunshine straight to your table. If you are looking for a meal that perfectly balances refreshing crunch with satisfying carbs, this is the one. I have crafted this recipe to be the star of every summer barbecue and meal-prep Sunday.
The secret to a perfect pasta salad is rinsing the noodles cold—it keeps the texture firm and fresh.
Ingredients
- 1 lb Rotini pasta (or fusilli)
- 1 English cucumber, diced
- 1 pint Cherry tomatoes, halved
- 1/2 cup Red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 Green bell pepper, diced
- 1 cup Feta cheese, crumbled
- 1/2 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 1 tsp Dried oregano
- 1 clove Garlic, minced
- Salt and black pepper to taste
When making this Greek Pasta Salad, the quality of your ingredients truly matters. I always reach for a block of feta and crumble it myself for that authentic, rich texture that pre-crumbled cheese just can’t match.
Similarly, using English cucumbers eliminates the need for peeling and adds a delightful crunch without the bitterness. The dressing is the heartbeat of this dish. By emulsifying the olive oil and vinegar with aromatic oregano, we create a bold flavor profile that soaks into the pasta spirals.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to package directions until al dente.
- Drain the pasta and rinse immediately under cold water to stop the cooking process.
- While the pasta cooks, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, olives, and bell pepper.
- Pour the dressing over the salad and toss gently to coat every ingredient evenly.
- Sprinkle the crumbled feta cheese over the top and give it one final, gentle toss.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
I love how the feta creates a creamy contrast to the crisp veggies in every bite.
Store your leftover Greek Pasta Salad in an airtight container in the refrigerator for up to three days. In fact, I find the flavors deepen overnight, making it a fantastic lunch option for busy weekdays.
Whether you serve it as a light main course or a crowd-pleasing side, this recipe embodies the Helth Recipe philosophy: nutritious food should never compromise on flavor. Enjoy the fresh taste of the Mediterranean in every forkful.
Greek Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to package directions until al dente.
- Drain the pasta and rinse immediately under cold water to stop the cooking process.
- While the pasta cooks, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, olives, and bell pepper.
- Pour the dressing over the salad and toss gently to coat every ingredient evenly.
- Sprinkle the crumbled feta cheese over the top and give it one final, gentle toss.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
