Print

Ultimate Easy Greek Pasta Salad with Zesty Vinaigrette

A close-up view of a bright and fresh greek pasta salad featuring rotini pasta, cherry tomatoes, feta cheese, and Kalamata olives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this refreshing Greek Pasta Salad, packed with crisp vegetables, tangy feta, and Kalamata olives, tossed in a zesty homemade Greek vinaigrette. It is a perfect, crowd-pleasing side dish for summer BBQs, picnics, or meal prep.

Ingredients

Scale
  • 1 pound rotini or penne pasta
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 6 ounces feta cheese, cubed or crumbled
  • 1/4 cup fresh parsley, chopped
  • For the Zesty Greek Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. Prepare the zesty Greek vinaigrette. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and feta cheese.
  4. Pour the prepared Greek vinaigrette over the pasta and vegetable mixture.
  5. Toss gently until all ingredients are evenly coated with the dressing.
  6. Stir in the fresh chopped parsley.
  7. Cover the bowl and chill the Greek pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  8. Taste and adjust seasoning if needed before serving as a refreshing summer salad side dish.

Notes

  • For a creamy Greek pasta salad variation, substitute half of the vinaigrette with 1/2 cup of plain Greek yogurt or mayonnaise.
  • If you prefer using orzo pasta, use 1.5 cups of dry orzo and adjust cooking time as needed.
  • This cold pasta salad holds up well for meal prep and tastes better the next day.

Nutrition

Find it online: https://yummagnet.com/easy-greek-pasta-salad-recipe/