Greek Pasta Salad
A fresh and vibrant Greek pasta salad made with tender pasta, crunchy vegetables, creamy feta cheese, and a zesty homemade red wine vinaigrette. Perfect for picnics, meal prep, or a light Mediterranean-inspired meal.
Equipment
- large pot
- colander
- mixing bowl
- whisk or jar
- knife
- cutting board
Ingredients
- 16 oz rotini pasta
- 3/4 cup English cucumber, diced
- 1 pint grape tomatoes, halved
- 1 bell pepper, diced
- 1/2 cup olives (Kalamata or black), sliced
- 1/2 cup feta cheese, crumbled
- 1/3 cup red onion, finely diced
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to stop cooking and cool completely.
- While pasta cooks, chop cucumber, halve tomatoes, dice bell pepper, slice olives, and finely dice red onion.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooled pasta, vegetables, olives, and feta cheese.
- Pour dressing over the salad and toss gently to coat. Cover and refrigerate for at least 2 hours before serving.
Notes
For best flavor, chill the salad for at least 2 hours before serving. Rinse pasta with cold water to keep it firm and prevent sticking. Add feta just before serving if you prefer a fresher texture. Reserve a bit of dressing to refresh leftovers, as pasta may absorb moisture over time.
Nutrition
Calories: 220kcalCarbohydrates: 26gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 320mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 35mgCalcium: 90mgIron: 1.5mg
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