Go Back

Greek Pasta Salad

A vibrant Mediterranean pasta salad packed with fresh vegetables and a homemade dressing, perfect for summer barbecues and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb Rotini pasta (or fusilli)
  • 1 English cucumber, diced Using English cucumbers eliminates the need for peeling.
  • 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
Dressing
  • 1/2 cup Extra virgin olive oil High-quality oil enhances flavor.
  • 1/4 cup Red wine vinegar
  • 1 tsp Dried oregano
  • 1 clove Garlic, minced
  • to taste Salt and black pepper
Finishing Touch
  • 1 cup Feta cheese, crumbled Freshly crumbled feta adds rich texture.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Add the rotini pasta and cook according to package directions until al dente.
  3. Drain the pasta and rinse immediately under cold water to stop the cooking process.
  4. While the pasta cooks, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper in a small bowl.
  5. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, olives, and bell pepper.
  6. Pour the dressing over the salad and toss gently to coat every ingredient evenly.
  7. Sprinkle the crumbled feta cheese over the top and give it one final, gentle toss.
  8. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

Store leftover Greek Pasta Salad in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it a fantastic lunch option.