Greek Pasta Salad

5 from 34 votes

Greek Pasta Salad is a light, fresh and easy summer salad full of sweet tomatoes, crisp cucumbers, olives and feta cheese all tossed in a homemade dressing!

Course Salads

Cuisine Mediterranean

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 446kcal

Author Yumna Jawad

Equipment

Ingredients

8 ounces rotini pasta
2 cups cherry tomatoes halved
2 cups cucumbers sliced
1 cup red onions sliced
1 cup Kalamata olives pitted, sliced
¼ cup feta cheese

Salad Dressing

⅓ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dijon mustard
2 garlic cloves minced
¼ teaspoon oregano
¼ teaspoon salt

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well.
To make the dressing, combine the olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano and salt and whisk until blended. You can also blend in a small food processor to get a smoother dressing.
In a large bowl, toss the pasta with the dressing. Then add the tomatoes, cucumbers, onions, olives and feta cheese and toss. Enjoy cold or at room temperature.

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines though, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you'd like and cook it al dente.

Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings. It's quick and easy and gets me the perfect consistency, without any chunks of garlic leftover.

Nutrition