Greek Pasta Salad
This Greek Pasta Salad combines tender pasta with crisp cucumbers, juicy tomatoes, kalamata olives, and creamy feta cheese, all tossed in a tangy homemade lemon and oregano dressing. It comes together in under 30 minutes and tastes even better the next day, making it perfect for potlucks, barbecues, and meal prep.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small jar or bowl for dressing
- Whisk
- Cutting board and knife
Ingredients
- 12 oz rotini or fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup kalamata olives pitted and halved
- 1 cup feta cheese cubed
- 1/2 cup bell pepper diced
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh dill chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp dried oregano
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup pepperoncini sliced, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions, about 8 to 11 minutes, until just al dente.
- Drain the pasta in a colander, rinse briefly under cold water to stop the cooking, and let it cool completely for about 10 minutes.
- While the pasta cools, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the bell pepper.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
- In a large mixing bowl, toss the cooled pasta with the chopped vegetables, olives, and fresh herbs.
- Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
- Gently fold in the cubed feta cheese last so it stays intact rather than crumbling into the dressing.
- Refrigerate for at least 30 minutes before serving cold to let the flavors meld together.
Notes
For the best texture, buy a block of feta and cube it yourself rather than using pre-crumbled feta. Make sure the pasta is fully cooled before mixing with the dressing to prevent the feta from melting and the vegetables from turning soggy. This salad tastes even better the next day, so it is a great make-ahead dish for potlucks and meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended since the vegetables and feta lose their texture once thawed.