Description
Easy Greek Pasta Salad is a refreshing and vibrant dish made with tender rotini, crisp veggies, tangy feta, and a homemade lemon-oregano vinaigrette. It’s perfect for summer gatherings, picnics, or meal prep.
Ingredients
• For the Dressing:
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 cloves garlic, minced
• 1 lemon, zested + a squeeze of juice
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
•
• For the Pasta Salad:
• 1 pound rotini pasta (or other short pasta)
• 1 English cucumber, diced
• 1/3 cup bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 pint grape tomatoes, halved
• 8 ounces feta cheese, cubed
• 1/2 cup Kalamata olives (or mixed olives)
Instructions
1. Bring 4 quarts of salted water to a boil. Add pasta and cook according to package instructions until al dente (7–10 minutes).
2. Drain pasta and rinse with cold water to cool and stop the cooking process. Set aside to drain fully.
3. In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, lemon zest and juice, oregano, salt, and pepper.
4. In a large mixing bowl, combine cooled pasta, cucumber, bell pepper, red onion, tomatoes, feta, and olives.
5. Drizzle dressing over salad and gently toss until everything is evenly coated.
6. Taste and add more salt or pepper if needed. Chill before serving for best flavor.
Notes
– Store leftovers in an airtight container in the refrigerator for up to 5 days.
– Add chickpeas, grilled chicken, or shrimp to make it a heartier meal.
– Use gluten-free pasta if needed.
– Try marinated artichoke hearts or roasted red peppers as fun veggie additions.
– For best texture, dress right before serving if making ahead.
- Prep Time: 10
- Cook Time: 10
- Method: Boiled
- Cuisine: Greek