Description
A vibrant and refreshing Greek Pasta Salad combining al dente rotini or penne pasta with crisp vegetables, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade dressing of olive oil, red apple vinegar, Dijon mustard, and herbs. Perfect for a quick, flavorful side dish or light meal.
Ingredients
Scale
Pasta
- 3 cups cooked pasta (rotini or penne)
Vegetables and Cheese
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- ¾ cup kalamata olives, sliced
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red apple vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of half a lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes depending on pasta type. Drain and rinse under cold water to stop cooking and cool down.
- Make the dressing: In a small bowl, whisk together olive oil, red apple vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and fresh lemon juice until well combined and emulsified.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, red bell pepper, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Toss with dressing: Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly with the tangy dressing.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with freshly chopped parsley for garnish and added freshness.
Notes
- For best flavor, chill the salad for at least 30 minutes to let the dressing absorb into the vegetables and pasta.
- You can substitute the red apple vinegar with red wine vinegar for a slightly different flavor profile.
- Use gluten-free pasta if you want to make the salad gluten free.
- Add other vegetables like artichoke hearts or green bell peppers for variation.
- This salad can be made a few hours ahead and stored in the refrigerator to save time.
