Description
This Greek Pasta Salad is a vibrant and refreshing dish perfect for any occasion. Combining al dente pasta with fresh cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade dressing of olive oil, red wine vinegar, lemon juice, and herbs. It’s easy to prepare, served chilled or at room temperature, making it an excellent choice for potlucks, picnics, or a light meal.
Ingredients
Scale
Pasta
- 1 lb (16 oz) pasta (such as rotini, penne, or farfalle)
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled or cubed
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard (optional)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down quickly. Drain well and set aside to ensure it’s fully dry.
- Prepare the Vegetables: While the pasta is cooling, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard if using, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large bowl, combine the cooked and cooled pasta with the prepared vegetables (tomatoes, cucumber, onion, and olives). Add the crumbled or cubed feta cheese and toss everything together.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat all the ingredients. For more flavor, cover and refrigerate the salad for 30 minutes to 1 hour before serving.
- Serve: Garnish with fresh parsley and additional feta if desired. Serve chilled or at room temperature.
Notes
- For best texture, ensure pasta is fully cooled and well drained before mixing to avoid sogginess.
- Dijon mustard in the dressing is optional but adds a nice depth of flavor.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
- Use gluten-free pasta if you need to make the salad gluten-free.
- Add chopped fresh herbs like mint or dill for a different twist.
