The Best Greek Pasta Salad Recipe
It’s fresh, loaded with flavor, and somehow disappears within minutes.
Ingredients
Here’s what you’ll need:
- 12 oz rotini pasta or penne, if you're feeling rebellious
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped (optional but worth it)
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Step 2: Cook the Pasta
- Boil your pasta in salted water according to the package directions. Cook it just past al dente, nobody wants crunchy pasta here.
- Drain it, rinse with cold water, and set aside to cool.
Step 3: Mix the Dressing
- Grab a small bowl or a jar with a lid (hello, lazy dishwashers), and mix the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Shake or whisk it until it’s all blended and smooth.
Step 4: Chop the Veggies
- While the pasta cools, chop your tomatoes, cucumber, red onion, and olives. Keep them chunky, this isn’t a fancy restaurant; it’s a salad you’ll be scooping by the forkful.
Step 5: Combine Everything
- In a large bowl, throw in the cooked pasta, chopped veggies, and crumbled feta. Put the dressing on top and toss until everything's coated.
Step 6: Let it Chill
- Put the salad into the fridge for at least 30 minutes so the flavors can get to know each other. It tastes even better after a little chill time.
Notes
- Add protein to make it a complete meal.
- Always taste the dressing before adding it to adjust seasoning.
- Chill time is crucial for flavor.