Greek Pasta Salad
Print Recipe
Ingredients
- 16 ounces rotini boiled and drained
- 1 cucumber diced
- Half of a small red onion sliced
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- ¼ cup diced black or kalamata olives
- ¼ cup sliced black or kalamata olives
- 1 cup crumbled feta cheese
Dressing
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- ½ cup olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large bowl add your cooked, drained pasta, cucumber, onion, tomatoes, bell pepper, olives and feta cheese.
- In a small bowl whisk together the lemon juice, lemon zest. Garlic, parsley, olive oil, oregano, salt and pepper.
- Gently toss the dressing into the bowl with the pasta and veggies.
- Chill for 1 hour and serve!
Notes
Tips, Tricks & Storage
Salt the Pasta Water This step adds flavor right from the beginning and keeps the pasta from tasting bland once mixed with the dressing. Pat the Vegetables Dry Cucumbers and tomatoes hold a lot of moisture. A quick pat with a paper towel prevents the dressing from becoming diluted and the salad from becoming watery in the fridge. Add the Dressing While the Pasta Is Slightly Warm Not hot — just warm. This helps the noodles soak in the flavor without becoming mushy. Crumbled Feta vs. Cubes Crumbled feta blends more into the salad, while cubes stay distinct and give you larger bites of cheese. Choose whichever texture you prefer, as they both work well. Make-Ahead Friendly This salad tastes even better after a few hours in the fridge. Just give it another toss and adjust the seasoning if needed before serving. Storage Store leftovers in an airtight container for up to 3 days. If the pasta absorbs some of the dressing, simply add a splash more olive oil or lemon juice to refresh it.Substitutions & Variations
This recipe has a classic flavor, so you don't want to deviate too far from the recipe, but some flexibility is possible. You can swap the pasta shape — rotini, penne, farfalle, or shells all work beautifully. If you like a stronger Greek flavor, add extra olives, pepperoncini, or a spoonful of capers. Save time and use bottled Italian dressing with a little bit of lemon juice. For more brightness, toss in fresh dill or add a bit of red pepper flake for a kick. If you want to make it heartier for a meal-prepped lunch, mix in grilled chicken, shredded chicken, or chickpeas. It's easy to customize based on cravings, ingredients, or the season!Private Notes
Servings: 8 people
