Description
A refreshing and vibrant Greek Pasta Salad combining al dente rotini with crisp vegetables, tangy feta, and a zesty homemade dressing. Perfect as a side dish or light main, this Mediterranean-inspired salad is easy to prepare and ideal for warm-weather meals or gatherings.
Ingredients
Scale
Pasta and Vegetables
- 12 oz rotini or penne pasta
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- ½ red onion, thinly sliced
- ½ cup kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
Dressing
- â…“ cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse immediately under cold water to stop the cooking process and cool the pasta for the salad.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta along with cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, halved kalamata olives, crumbled feta cheese, and chopped fresh parsley. Toss gently to combine.
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until emulsified and well blended.
- Toss the salad with dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes. This chilling time allows the flavors to marry and develop for the best taste experience.
Notes
- This salad can be made a day in advance and keeps well refrigerated for up to 3 days, making it ideal for meal prep or parties.
- For added protein, consider incorporating grilled chicken or chickpeas.
- To accommodate gluten intolerance, substitute with gluten-free pasta of choice.
