Description
A refreshing and vibrant Greek Pasta Salad combining rotini pasta, fresh vegetables, kalamata olives, and crumbled feta cheese, all tossed in a tangy lemon and red wine vinegar dressing. Perfect for quick lunches, potlucks, or a light dinner, this salad can be served immediately or chilled for enhanced flavors.
Ingredients
Pasta
- 16 oz rotini pasta
Vegetables and Cheese
- 1 pint cherry tomatoes, halved (about 2 cups)
- ½ red onion, chopped
- 1 cucumber, chopped
- 1 green bell pepper, chopped
- 1 cup pitted kalamata olives or black olives, drained and halved
- ½ cup fresh parsley, chopped
- ⅔ cup crumbled feta cheese
Dressing
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- 3 large garlic cloves, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse with cold water to cool and prevent sticking.
- Make Dressing: While the pasta cooks, prepare the dressing by combining red wine vinegar, lemon juice, minced garlic cloves, Dijon mustard, dried oregano, salt, black pepper, and extra virgin olive oil in a blender. Blend until the dressing is smooth and emulsified.
- Combine Veggies and Pasta: In a large mixing bowl, add the cooled pasta along with halved cherry tomatoes, chopped red onion, chopped cucumber, chopped green bell pepper, halved kalamata olives, chopped fresh parsley, and crumbled feta cheese.
- Toss Salad with Dressing: Pour the freshly made dressing over the pasta and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.
- Adjust Seasoning and Serve: Taste the salad and add additional salt or pepper if needed. Serve the Greek pasta salad immediately or refrigerate it to chill for a more melded flavor. The salad stores well in the refrigerator for up to 5 days.
Notes
- For best texture, rinse pasta with cold water after cooking to stop the cooking process and cool it down.
- This salad can be prepared ahead and tastes better when chilled for at least 30 minutes.
- You can substitute rotini with other short pasta shapes like penne or fusilli.
- Use fresh lemon juice and good-quality extra virgin olive oil for the most vibrant dressing flavors.
- Adjust the amount of garlic and oregano based on personal preference.
- Store leftovers in an airtight container and consume within 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blending
- Cuisine: Greek
