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A vibrant bowl of rotini pasta salad with tomatoes, cucumbers, olives, and feta cheese.

Greek Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 16 oz rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Boil a large pot of salted water and cook the pasta according to package directions until al dente.
  2. Drain the pasta and rinse under cold water to stop the cooking process; drain thoroughly.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, kalamata olives, and parsley.
  5. Pour the dressing over the salad and toss to coat evenly.
  6. Gently fold in the crumbled feta cheese.
  7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.