Description
A refreshing and colorful Greek pasta salad featuring al dente rotini or penne pasta tossed with cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese, all coated in a tangy oregano and lemon vinaigrette. Perfect as a light lunch or a summer side dish.
Ingredients
Scale
Pasta and Vegetables
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 3/4 cup Kalamata olives, halved
Cheese and Herbs
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing
- 1/3 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Gently toss to mix the ingredients evenly.
- 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 the dressing is emulsified and well combined.
- Toss the Salad: Pour the dressing over the pasta salad mixture. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Chill Before Serving: Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as a refreshing side or light main dish.
Notes
- This salad can be prepared up to a day in advance to enhance flavor depth.
- To make it a complete meal, add grilled chicken or chickpeas for extra protein.
- For gluten-free options, substitute the pasta with your preferred gluten-free variety.
