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Greek Pasta Salad: Simple, Healthy, and Absolutely Delicious

Greek Pasta Salad recipe fresh Mediterranean dish
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A vibrant, refreshing Greek pasta salad packed with fresh vegetables, feta, and tossed in a zesty homemade dressing.

Ingredients

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For the salad:

  • 12 oz rotini or penne pasta (or other short-cut pasta)
  • 1½ cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (red or yellow), chopped
  • ½ small red onion, thinly sliced
  • ½ cup kalamata olives, halved
  • ¾ cup crumbled feta cheese
  • ¼ cup fresh parsley or dill, chopped (optional)

For the Greek dressing:

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

1. Cook the pasta: Boil the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down.

2. Chop the vegetables: While the pasta cooks, prepare your cucumber, tomatoes, bell pepper, onion, and olives.

3. Make the dressing: In a bowl or jar, whisk or shake together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until emulsified.

4. Combine everything: In a large mixing bowl, combine the cooled pasta with all the vegetables, olives, and feta.

5. Add dressing: Pour the dressing over the salad and toss gently until everything is well-coated.

6. Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

7. Serve and enjoy: Garnish with extra feta and herbs, and serve chilled or at room temperature.

Notes

Use short pasta shapes like rotini for best texture.

Rinse pasta under cold water to stop the cooking and help the salad stay light.

Let the salad rest for 30 minutes before serving to allow flavors to blend.

Add grilled chicken or chickpeas to make it a complete meal.

Keeps well in the fridge for up to 4 days.

Nutrition

Find it online: https://paulakitchen.com/greek-pasta-salad/