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Greek Pasta Salad

Greek Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, diced
  • ½ small red onion, thinly sliced
  • ½ cup Kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped (optional)
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 small garlic clove, minced

Method
 

  1. Cook the pasta in salted boiling water until al dente, drain, rinse with cold water, and spread on a sheet to cool completely.
  2. Whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, pepper, and garlic until emulsified.
  3. Halve the tomatoes, dice the cucumber, slice the red onion, halve the olives, and chop the parsley if using.
  4. Toss the cooled pasta with the vegetables and dressing, then fold in the feta. Serve at room temperature or chilled.

Notes

The salad tastes even better after a 20-minute rest or a few hours in the fridge. If making it a day ahead, hold back a little dressing and the feta until just before serving, and give it a fresh squeeze of lemon to perk it up.