Description
A fresh, colorful Mediterranean-inspired pasta salad packed with tender pasta, juicy cherry tomatoes, crisp cucumber, Kalamata olives, roasted red peppers, creamy feta, and fresh herbs. Everything is tossed in a bright homemade Greek dressing with olive oil, lemon juice, red wine vinegar, garlic, and oregano.
Ingredients
For the Pasta Salad
12 oz (340 g) rotini or penne pasta
1 cup (150 g) cherry tomatoes, halved
1 cup (150 g) cucumber, diced
3/4 cup (120 g) Kalamata olives, pitted and halved
1/2 cup (75 g) red onion, thinly sliced
1 cup (150 g) crumbled feta cheese
1/2 cup (80 g) roasted red peppers, chopped
1/4 cup (15 g) fresh parsley, chopped
2 tbsp fresh dill, chopped
For the Greek Dressing
1/3 cup (80 ml) extra-virgin olive oil
3 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
1 small garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the rotini or penne according to the package directions until al dente.
2. Drain the pasta well, then rinse briefly under cold water to stop the cooking process and cool it down. Set aside to drain completely.
3. While the pasta cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the roasted red peppers, and halve the Kalamata olives.
4. In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until smooth and well combined.
5. Add the cooled, well-drained pasta to a large serving bowl. Add the cherry tomatoes, cucumber, Kalamata olives, red onion, roasted red peppers, fresh parsley, and fresh dill.
6. Gently fold the crumbled feta into the pasta mixture, leaving some pieces slightly larger so the creamy texture remains noticeable.
7. Pour the Greek dressing evenly over the pasta and vegetables. Toss gently until everything is lightly coated and the dressing is evenly distributed.
8. Cover the bowl and refrigerate for at least 30 minutes to allow the pasta to absorb the dressing and the flavors to develop.
9. Before serving, give the pasta salad another gentle toss. If it looks slightly dry, add a small drizzle of olive oil and a splash of fresh lemon juice.
10. Garnish with extra crumbled feta, fresh dill, chopped parsley, and a light sprinkle of dried oregano.
11. Serve chilled or slightly cool as a refreshing side dish, light lunch, picnic recipe, or easy potluck favorite.
Notes
Cook the pasta al dente so it holds its shape and does not become mushy after chilling. Rinse the pasta briefly under cold water and drain thoroughly before combining it with the other ingredients. Use fresh lemon juice for a brighter, cleaner dressing flavor. Do not add all the dressing at once if preparing the salad well ahead of time. The pasta will absorb some of it as it chills. Choose a good-quality creamy feta for the best flavor and texture. Let the finished salad rest for at least 30 minutes in the refrigerator so the flavors can develop. Refresh the salad before serving with a small splash of lemon juice and a drizzle of olive oil if needed. Rotini and penne work especially well because their shapes hold onto the dressing. Farfalle and fusilli are also good choices. Goat cheese can be substituted for feta for a softer, tangier variation. Diced bell peppers, artichoke hearts, fresh spinach, parsley, or pepperoncini can be added for extra vegetables and flavor. For a more filling meal, add grilled chicken, chickpeas, tuna, or cooked shrimp. Serve with warm pita bread, hummus, tzatziki, or a simple cucumber salad. The salad can be prepared a few hours ahead and kept refrigerated until serving. Store leftovers in an airtight container and enjoy within a few days for the best texture and flavor. The Greek dressing can be prepared separately ahead of time. Whisk or shake it well before adding it to the salad. Serve chilled or at room temperature for a short period, making it convenient for picnics, potlucks, and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek