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Greek Pasta Salad | Bright, Fresh & Easy

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A zesty Greek Pasta Salad tossed in homemade vinaigrette with cherry tomatoes, cucumber, olives, and feta. Perfect for summer lunches, picnics, and potlucks.

Ingredients

Scale

  • 12 oz rotini or penne pasta

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, sliced into half-moons

  • 1/2 red onion, thinly sliced

  • 1 red bell pepper, diced

  • 1/2 cup kalamata olives, halved

  • 1/2 cup crumbled feta cheese

For the vinaigrette:

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard

  • 1 garlic clove, minced

  • 1 tsp dried oregano

  • Salt and black pepper, to taste

Instructions

  • Cook pasta in salted water until al dente. Rinse under cold water and drain.

  • Chop vegetables and combine in a large bowl with pasta, olives, and feta.

  • Whisk together vinaigrette ingredients until emulsified.

  • Pour vinaigrette over salad and toss to combine.

  • Chill for 30 minutes before serving. Stir and adjust seasoning as needed.

Notes

  • Add grilled chicken or chickpeas for protein.

  • Use gluten-free pasta if needed.

  • Keeps well in the fridge for 3–4 days.

Find it online: https://dryrecipes.com/greek-pasta-salad-bright-fresh-easy/