Classic Greek Pasta Salad

Classic Greek Pasta Salad

Tangy feta, crisp cucumber, and briny olives toss with pasta in a lemony dressing.

Total 1 hr 30 min Makes 8 servings Calories 360/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal

Allergens

Dairy, Wheat

This cold pasta salad combines al dente rotini with cucumber, tomatoes, red onion, olives, and feta in a garlicky red wine vinaigrette. It comes together in under 30 minutes and tastes even better after a few hours in the fridge, making it a dependable choice for potlucks, picnics, or a light lunch.

Ingredients

  • 1 pound rotini or fusilli pasta
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1 green bell pepper, diced
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Bring a 6-quart pot of salted water to a boil and cook the pasta according to package directions until al dente.

  2. Drain the pasta and rinse under cold water until cooled, then set aside to drain fully.

  3. While the pasta cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the bell pepper.

  5. In a large bowl, combine the cooled pasta, cucumber, tomatoes, red onion, bell pepper, and olives.

  6. Pour the dressing over the salad and toss to coat evenly.

  7. Gently fold in the crumbled feta, taking care not to break it up too much.

  8. Cover and refrigerate for at least 1 hour to let the flavors meld before serving.

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Rate this recipe

★ 4.0 (1)

Classic Greek Pasta Salad

This cold pasta salad combines al dente rotini with cucumber, tomatoes, red onion, olives, and feta in a garlicky red wine vinaigrette. It comes together in under 30 minutes and tastes even better after a few hours in the fridge, making it a dependable choice for potlucks, picnics, or a light lunch.

1 hr 30 min 8 servings 360 cal

Ingredients

  • 1 pound rotini or fusilli pasta
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1 green bell pepper, diced
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Bring a 6-quart pot of salted water to a boil and cook the pasta according to package directions until al dente.

  2. 2

    Drain the pasta and rinse under cold water until cooled, then set aside to drain fully.

  3. 3

    While the pasta cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the bell pepper.

  4. 4

    In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until combined.

  5. 5

    In a large bowl, combine the cooled pasta, cucumber, tomatoes, red onion, bell pepper, and olives.

  6. 6

    Pour the dressing over the salad and toss to coat evenly.

  7. 7

    Gently fold in the crumbled feta, taking care not to break it up too much.

  8. 8

    Cover and refrigerate for at least 1 hour to let the flavors meld before serving.