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Greek Pasta Salad Recipe

Greek Pasta Salad is a fresh Mediterranean pasta salad made with rotini, feta, olives, and crisp vegetables.
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Prep Time 20 minutes
Course Salad
Cuisine Mediterranean

Ingredients
  

For the Lemon Olive Oil Dressing

  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 cloves garlic finely chopped
  • 2 tablespoons finely chopped parsley
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon fresh oregano optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Pasta Salad

  • 1 pound rotini pasta
  • 1/2 small red onion thinly sliced
  • 1 red bell pepper finely diced
  • 1 pint cherry tomatoes halved
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1 large cucumber sliced
  • 1/4 cup fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water until completely cooled.
  • Soak the sliced red onions in cold salted water for 10 minutes to mellow their sharpness. Drain well.
  • In a small jar with a lid, combine lemon juice, lemon zest, garlic, parsley, olive oil, oregano, salt, and pepper. Shake vigorously until well blended. Adjust seasoning as needed.
  • In a large mixing bowl, combine cooled pasta, drained onions, red bell pepper, cherry tomatoes, olives, feta, cucumber, and parsley.
  • Pour 1/4 cup of the lemon olive oil dressing over the salad and toss gently. Add more dressing gradually if desired.
  • Season with additional salt and pepper to taste. Chill for at least 30 minutes before serving for best flavor.
  • This Greek Pasta Salad tastes even better after the flavors meld together.

Notes

  • You may not use all the dressing; store leftovers in the refrigerator for up to 1 week.