Greek Pasta Salad
A vibrant and flavorful Greek Pasta Salad, perfect for summer gatherings or meal prep.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
12 ounces Short Pasta (e.g., rotini, fusilli, penne, cavatappi)
1 large Cucumber
1 pint Cherry Tomatoes
1/2 small Red Onio
1 medium Bell Pepper (Green or Red)
1/2 cup Kalamata Olives
4 ounces Feta Cheese
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tablespoon Fresh Lemon Juice
1 teaspoon Dried Oregano
2 cloves Garlic
1 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add short pasta and cook according to package directions until al dente. Drain and rinse under cold water
- Prepare the Vegetables: Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes. Pit and halve the Kalamata olives. Crumble or cube the feta cheese and place in a large mixing bowl
- Make the Dressing: In a separate bowl, whisk together olive oil, vinegar, lemon juice, minced garlic, oregano, mustard, salt, and pepper
- Combine Everything: Add the cooled pasta to the bowl of vegetables and olives, and then pour the dressing over the mixture
- Toss and Chill: Gently toss to combine all ingredients. Cover and refrigerate for at least 1 hour before serving
- Serve: Stir before serving and garnish if desired
Notes
Use high-quality ingredients for the best flavor.
This salad can be made ahead of time and tastes better after chilling.
Taste and adjust the dressing before serving.
Find it online: https://onthatplate.com/greek-pasta-salad/