Description
A fresh and vibrant Greek pasta salad loaded with cherry tomatoes, cucumbers, olives, red onion, feta cheese, and tossed in a zesty homemade Greek vinaigrette — perfect for potlucks, picnics, or a light meal.
Ingredients
Units
Scale
- 300 g (about 10 oz) rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 150 g (about 1 cup) feta cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water according to package directions. Drain and rinse under cold water to cool.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- Pour the vinaigrette over the salad and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Use whole wheat or gluten-free pasta if desired.
- Add grilled chicken or chickpeas for extra protein.
- Salad keeps well in the fridge for up to 3 days.
- Try adding spinach, bell peppers, or artichoke hearts for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg