Greek Pasta Salad
A vibrant and balanced Greek Pasta Salad featuring fresh vegetables, a homemade vinaigrette, and crumbled feta cheese, perfect for any occasion.
Ingredients
- 16 oz Rotini, Fusilli, or Penne pasta
- 1 large English cucumber, halved and sliced
- 2 cups cherry tomatoes, halved
- 1 medium red bell pepper, chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- Dried oregano, garlic powder, salt, black pepper to taste
Instructions
- Cook the pasta in heavily salted boiling water until al dente, then drain and rinse under cold water.
- Prepare the dressing by combining olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a jar and shake until emulsified.
- Chop the vegetables into bite-sized pieces.
- In a large bowl, toss the cooled pasta with the vegetables, olives, and red onion, then pour the dressing over and stir gently.
- Fold in the crumbled feta cheese carefully.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container for up to 5 days. This salad tastes even better after marinating in the fridge.