Description
A refreshing and vibrant Greek Pasta Salad featuring rotini pasta, fresh cherry tomatoes, cucumber, red onion, Kalamata olives, and tangy feta cheese, all tossed in a zesty oregano and lemon dressing. Perfect for picnics, potlucks, or a light side dish that celebrates Mediterranean flavors.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini or penne pasta, cooked and cooled
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
Dressing and Garnish
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the cooked and cooled pasta with halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. This creates the base of your Greek pasta salad with well-integrated flavors and textures.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until well combined. This dressing will impart a bright and tangy flavor that complements the salad ingredients.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated. This step is essential for blending the Mediterranean flavors together.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Just before serving, give the salad a good toss to redistribute the dressing and freshen the flavors.
Notes
- This salad holds up well when refrigerated, making it ideal for picnics and potlucks.
- For a protein boost, add grilled chicken or chickpeas.
- Use gluten-free pasta to adapt the recipe for gluten sensitivity.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
