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Yield:
Serves 6–8 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes (optional for best flavor)
Required Equipment:
• Large pot (for boiling pasta)
• Strainer or colander
• Large mixing bowl
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Small bowl or jar (for dressing)
• Whisk (or a jar with lid to shake dressing)
• Serving spoon or tongs
• Refrigerator (for chilling)
Ingredients:
For the Salad:
• 12 oz (340 g) rotini or penne pasta
• 1 ½ cups cherry tomatoes, halved
• 1 cup cucumber, diced (English or Persian preferred)
• ¾ cup red onion, finely sliced
• ¾ cup Kalamata olives, pitted and halved
• 1 cup green bell pepper, diced
• ¾ cup crumbled feta cheese
• ¼ cup fresh parsley, finely chopped (optional)
For the Dressing:
• ⅓ cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp freshly ground black pepper
Instructions:
1. Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Add pasta and cook until al dente according to package instructions (usually 8–10 minutes).
• Drain in a colander and rinse under cold water to stop cooking and cool pasta.
2. Prepare the Dressing:
• In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
• Whisk vigorously or shake in a jar with a tight lid until emulsified.
3. Combine Salad Ingredients:
• In a large mixing bowl, add the cooked and cooled pasta.
• Add cherry tomatoes, cucumbers, red onion, olives, green bell pepper, and feta cheese.
• Drizzle the dressing over the salad and toss gently to combine.
4. Chill (Optional): Cover the bowl and refrigerate for 30 minutes before serving for best flavor.
5. Garnish and Serve:
• Sprinkle chopped fresh parsley before serving if desired.
• Serve chilled or at room temperature.
Chef’s Tips:
• Use tri-color rotini for a colorful presentation.
• For extra flavor, marinate the red onions in a splash of vinegar before adding.
• Can be made a day in advance; just add feta right before serving for freshness.
i love warm weather because pasta salad counts as a meal in my home and there is no better time to eat it than when the sun is shining this greek pasta salad recipe is beyond delicious the creamy feta and the fresh basil tossed in a homemade greek dressing is amazing plus this recipe makes a ton of food so it’s perfect to bring for barbecues or potlucks