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Fresh Greek Pasta Salad

A vibrant and refreshing pasta salad loaded with colorful vegetables, briny olives, and creamy feta cheese, drizzled with a zesty dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (such as rotini or penne) Cook until al dente
  • 1 cup cherry tomatoes, halved Fresh and juicy
  • 1 medium cucumber, diced Crunchy texture
  • 1/2 medium red onion, diced Adds flavor
  • 1/2 cup Kalamata olives, pitted and sliced Briny and delicious
  • 1 cup feta cheese, crumbled Creamy and tangy
Dressing
  • 1/4 cup olive oil Extra virgin preferred
  • 2 tablespoons red wine vinegar Or substitute with lemon juice for a citrus flavor
  • 1 teaspoon dried oregano Herb for flavor
  • to taste salt and pepper Season to preference

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and rinse under cold water to cool.
Chopping the Vegetables
  1. While the pasta cooks, chop 1 cucumber, halve 1 cup of cherry tomatoes, and dice 1/2 red onion into bite-sized pieces.
Preparing Olives & Cheese
  1. Slice 1/2 cup of Kalamata olives and crumble 1 cup of feta cheese.
Making the Dressing
  1. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar (or lemon juice), 1 teaspoon of dried oregano, and season with salt and pepper to taste.
Combining the Ingredients
  1. In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, and feta cheese. Drizzle the dressing over the mixture and toss gently until everything is well-coated.
Taste and Adjust
  1. Give your salad a taste and adjust salt, pepper, or dressing according to your preference.
Chill and Serve
  1. If time permits, let your salad chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.

Notes

Substitute olives with sun-dried tomatoes for a different flavor. Ensure to rinse pasta to maintain firmness. Store leftovers in an airtight container for up to 3 days.